Column 247

Leo Roving Reporter

Report from: Bathurst
Story filed: Winter Food

Hi people, it's Leo here. Today I am going to talk about one of the best cassoulet that I have ever had, cooked by none other than my amazing mum. It was so good that I think I should share the recipe - your choice or not to make it however I think you are going to like it....hopefully! 

Here are the main ingredients: top quality Italian sausages and lentils. We bought our sausages from Farmgate Meats in Keppel St and the butcher said they are made with beef brisket and pork shoulder with spices, in a good sheep guts casing - I give them a 10 out of 10. Pan fry the meat till cooked and set aside. You then prepare an onion, and garlic cooked in a little bit of olive oil in the bottom of your casserole pot on the stove top. Then add some chopped carrot, cooked lentils, quartered fresh tomato and a bit more olive oil. Cut the sausages in half or thirds, add to the pot and put in the oven for an hour or so - add a bit of water and a bay leaf, too. Add salt and pepper if needed - we don't add this because the sausages are seasoned. 

I hope that if you do decide to make this cassoulet that you enjoy it. If you make enough, it can last for breakfast, lunch and dinner.

Until next time
Leo Roving Reporter