Grilled Pork Sausages with Smoked Baked Beans
This is not a cassoulet in the true sense of the word, but the end result tastes nearly as good with very little effort. McGettigan Butchers in Donegal town are renowned for their award-winning sausages and were crowned European champions for their hickory and maple sausages, which are perfect in this cassoulet. For those of us in the rest of the country though, choose the sausages from the wide selection of good quality sausages that are now widely available in major supermarkets and good butchers.
Preheat the oven to 180C (350F/gas mark 4) and preheat the grill.
Heat the oil in an ovenproof frying pan or dish over a medium heat. Tip in the onion, celery, garlic, chilli and sage and sauté for about 5 minutes, until softened, stirring occasionally.
Stir the smoked paprika into the onion mixture and then add the tomatoes and the tomato puree. Bring to a simmer, then cook for another 5 minutes, until the sauce is slightly reduced and thickened, stirring occasionally. Season to taste. Stir in the haricot beans and sprinkle the Gubbeen cheese on top. Roast in the oven for 15 minutes, until the baked bean cassoulet is bubbling.
Meanwhile, arrange the hickory sausages on the grill rack and cook under a medium heat for about 5 minutes on each side, until cooked through and golden brown. Scatter the parsley over the baked bean cassoulet and arrange the cooked sausages on top. Serve straight to the table with a bowl of crusty bread so that everyone can help themselves.
4 tbsp olive oil 1 large onion,
finely chopped 2 celery sticks,
finely chopped 2 garlic cloves,
finely chopped 1 red chilli, seeded and finely chopped
1 tbsp chopped fresh sage
1 tsp smoked paprika
400g (14oz) can chopped tomatoes
2 tbsp tomato puree
2 x 400g (14oz) cans haricot beans, drained and rinsed
225g (8oz) Gubbeen cheese, cut into small dice
8 large hickory pork sausages
1 tbsp chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
crusty bread, to serve