150ml dry or medium white wine400g tin of cannellini, borlotti or haricot beans, or a mix
2 tbsp fresh breadcrumb
Salt, black pepper and lime juice to season
Preheat the oven to 170C/325F/Gas Mark 3
Heat half of the oil and add the onion, celery and carrots for 5 minutes or until softened. Add the garlic, bouquet garni, parsley, half of the thyme, wine and stock and beans and bring to the boil then place in an ovenproof container and cook in the middle of the oven for 40 minutes.
Heat the remaining oil in a large frying pan and gently fry the sausages until browned, remove and set aside
Remove the cassoulet from the oven, add the Quorn Wild Garlic & Parsley Sausages, season with salt and black pepper and a squeeze of lime juice.
Stir in the tomatoes. Sprinkle the breadcrumbs and the remaining thyme over and bake for a further 20 minutes or until the beans are softened. Remove the bouquet garni before serving
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