Ingredients

• 8 Tommy Moloney’s Pork Sausages
• 1 Pint tomato passatta
• 2 tins cooked butterbeans
• 100g green beans
• 1 bulb garlic
• 1 large carrot
• 2 red onions
• 100g frozen broad beans
• 1 large celery stick
• 100ml red wine
• 50ml balsamic vinegar

Basil Pesto

• 100g fresh basil
• 50g pine nuts
• 50g grated parmesan
• 100ml olive oil

Method

Cassoulet

• Chop onions, garlic, carrot and celery, and fry in a saucepan on a low heat until soft.
• Add red wine and balsamic vinegar.
• Reduce by half, then add in tomato passatta and simmer for 30 minutes.

Pesto

• Blitz all ingredients together in food processor.

To Serve

• Fry off sausages and keep warm in the oven. Bring tomato sauce to the boil. Add in cooked butterbeans, broad beans and green beans, and simmer for 5 minutes.
• Divide cassoulet between 4 plates. Slice sausages in half, and place on top of cassoulet. Drizzle with some basil pesto and serve.