This sausage cassoulet is a one-pot Rooting Aboot favourite – it’s quick, easy to make and there’s hardly any dishes to wash up afterwards. Fry’s sausages work really well in this recipe because they keep their shape and remain firm.
Chop an onion, two carrots, half a neep and about eight small new potatoes to roughly the same size. Add boiling water to the pan until it just covers the vegetables and mix in one Knorr stock pot. Put the lid on and bring to the boil. Simmer for 15 – 20 minutes till the vegetables are soft and cooked through.
Add Fry’s sausages and simmer again for 10 minutes. Now mix in Merchant Gourmet’s Tomatoey French Puy and Green Lentils and three to four tablespoons of tomato puree to thicken up the sauce. Cook for another five minutes and serve.
Note: Any kind of root vegetable can be used here including parsnips, brussel spouts, celeriac, fennel, sweet potato etc.
And for a sweet something to have after my dinner, choc chip oat cookies are just the biscuit (except they’re cookies) with a cup of builder’s tea. For that recipe go to February 2020.
ROOTING ABOOT: Voyage to Veganism 