Toulouse Sausage Casserole

This is one of the family’s favourite easy meals. I think it’s best with F&B Toulouse sausages but it works well with any highly flavoured sausage.

500g Feather & Bone Toulouse sausages

1 tbs butter

1 tbs olive oil

1 leek, sliced

1 stalk celery, diced

1 large clove of garlic, sliced

1 blade of mace

2 rashers smokey bacon (or if you’re lucky Flying Pig Bacon) diced

1 tbs flour

¾ cup white wine

500ml chicken stock (preferably made from the carcase of the F&B chickie you devoured earlier)

1 400g can butter or cannellini beans, rinsed

Salt & Pepper to taste

Chopped parsley

In a heavy frying pan melt the butter and olive oil.  Add the chopped vegies and mace (this time, I also threw in some dried orange peel but didn’t really get much flavour from it).  If you’re in a hurry, do this over medium high.  If you’re in for the leisurely experience, cook on medium low, stirring as you drink a glass of white wine, until the vegies are soft but not coloured.

 Turn the pan up and add the bacon and Toulouse sausages and brown the sausages all over.  Once the sausages are brown, sprinkle over the flour and cook off for a minute.  Add the wine to the pan and pour another glass for yourself.  Turn the pan down to medium.  When the wine has thickened add the chicken stock and simmer while you finish your glass of wine.

Add the beans and salt and pepper to taste.  Once the beans are heated through, stir through the chopped parsley and serve with another glass of white and some crusty rolls.