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Stokey Pokey Sausage Cassoulet

Although Cassoulet is technically a delicious French stew, I don’t mind playing fast and loose with the idea, and making our own Cassoulet in order to really enjoy our newly crowned ‘Stokey Pokey Champion, 2023’. How often do you come across a recipe, where the main ingredient doesn’t even exist yet!!

(Serves 4)

8x 2023 Stokey Pokey Champion Sausage (TBC – 12Th Nov)
1x tbsp  sunflower oil
1x red pepper, cut into 4 quarters
1x yellow pepper, cut into 4 quarters
8x Banana shallots
30g butter
1x tbsp sugar
1x 700g jar white haricot beans or chickpeas, drained
1x 400g tin chopped tomato
1x tbsp curly parsley, chopped


Pre-heat the oven to 180˚C/Gas 6

Pour the sunflower oil into an oven dish big enough to take the 8 sausages. Season with black pepper and add the sausages and pepper pieces. Mix well, ensuring everything is coated well in oil. Roast in the centre of the oven for 30 minutes.

At the same time, put the shallots into a pot and add enough cold water to barely cover. Add the butter and sugar, and simmer until the liquid evaporates. As the last of the water evaporates, the shallots will be soft and they will colour from the butter and sugar. Don’t let them burn.

Once the sausages have cooked for 30 minutes, add the shallots to the oven dish. Turn off the oven but keep the dish warm inside.

In a separate pot, add the beans and the tomatoes. Use the tomato tin to add a tin of cold water and simmer gently for five minutes. Season to taste.

Spoon the beans and tomato into four deep bowls. Carefully put two sausages on top of each and divide the shallots and peppers evenly. Sprinkle the chopped parsley on top and serve immediately.