Slow Cooker – Pork, Sausage and Bean ‘Cassoulet’


500g cheap cut of pork (whatever the supermarket or the butcher has – shoulder, neck, or pork chops if they’re on offer) – cut into chunks

3 pork sausages

2 cans of canneloni beans (or whatever kind you like) drained and rinsed

1 tin tomatoes

2 small onions – finely chopped

1 pint stock

1 tbsp grainy mustard

1 tablespoon tomato puree

1 tsp chilli flakes


put tomatoes into slow cooker

add rinsed beans and chopped onion

trim any hard or excess fat from pork and add to slow cooker

skin sausages and form meat into little (1cm) balls and add to slow cooker (if you want you can fry these to colour them before adding to everything else)

heat stock (or add boiling water to cube) and stir in mustard, puree and chilli plus salt and pepper and pour into slow cooker

Cook for 6 hours

You could also add redcurrant jelly to the stock and any dried herbs you happen to have, also mixing dried stuffing mix with the sausage adds more of a dumpling taste and texture to the sausage


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