Cassoulet with frankfurter sausages
Ingredients
for 4 people
| 160 g | diced bacon |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 300 g | carrots, cut into approx. 2 cm pieces |
| 1 tbsp | tomato puree |
| 1 ½ dl | red grape juice |
| 5 dl | meat bouillon |
| 2 tin | giant white beans (each approx. 250 g), rinsed, drained |
| 1 tsp | sweet paprika |
| ¼ tsp | cayenne pepper |
| 1 | bay leaf |
| 1 sprig | rosemary |
| 8 | frankfurter sausages, cut in half |
How it's done
Stew
Place the bacon in the cooking pot, gently fry until crispy without adding any oil. Reduce the heat, add the onion, garlic and carrots, sauté for approx. 3 mins. Add the tomato puree and cook briefly. Pour in the grape juice, loosen any bits that have stuck to the bottom, pour in the stock, bring to the boil. Reduce the heat, add the beans along with all the other ingredients up to and including the rosemary, mix, cover and cook for approx. 30 mins.
Frankfurter sausages
Remove the bay leaf. Add the frankfurters, cover and heat through.
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