James’ Student Slow-cooked Sausage Special

‘Hi there! My name is James Heaney and as well as being a third year English student at University of St Andrews I’m also the Features Editor at The Tribe – a magazine produced by my humble self and some other, rather more glamorous, fellow students.

As we all know, being a student sometimes requires hard work – even if it’s just because you’re trying to schedule 4 hours of lectures around your hectic social life. In between writing, studying and editing I tend to wind down by experimenting with lots of different cooking styles, flavours and recipes. Some of them have, admittedly, been total shockers that you wouldn’t even feed to your own worst enemy/Donald Trump.

However, I’ve also managed to cook some fairly tasty meals over the years and I’ve supplied you here with the recipe for one of my all time favourites (serves 4 hungry people!), which never lets me down… apart from the time I forgot to put the slow cooker on.’

SLOW-COOKED SAUSAGE CASSOULET

Ingredients:
• 2 tbsp of sunflower oil (or similar)
• 2 red onions, chopped
• 2 garlic cloves, finely chopped
• 150g mushrooms (chestnut if possible), sliced
• 115g streaky bacon (4 rashers does the trick), chopped
• 500g pork sausages
• 400g canned haricot beans, drained and rinsed
• 150ml hot beef stock
• 1 bay leaf

Garnish: Chopped parsley
Serve with: A baguette (sharing is advisable unless an eating contest is occurring)

Method:
1. Heat the oil in a frying pan. Add the onions and fry for 5 minutes until softened. Add the mushrooms, bacon and garlic and fry for a further 7 minutes, stirring occasionally, until the mixture has browned. Transfer the contents from the pan, into the slow cooker.
2. Add the sausages to the same pan and fry until they are golden brown, then add these to the mixture in the (yep, you’ve guessed it!) slow cooker.
3. Add the beans and stock to the slow cooker and gently mix until the sausages are submerged as evenly as possible. Add the bay leaf and cover with the lid.
4. Cook on a low heat setting for 6 hours, then serve with some chopped parsley as a garnish and a generous chunk of a classic baguette et voilà – a culinary masterpiece with minimal effort.

Bon appétit!

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