Chicken sausages with spicy bean cassoulet and crispy polenta

Source

Cycling Chef

Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Ingredients

Display units in Metric

Serves Change

Yields 2 originally 2

100	g	spicy chorizo diced
100	g	lean smoked bacon chopped
1		red pepper deseeded and diced
1		yellow pepper deseeded and diced
1		white onion peeled and diced
1	teaspoon	‘lazy’ chopped garlic
1	teaspoon	red chilli deseeded and diced
1	tin	butter beans (240 g / 9 oz drained weight)
1	tin	baked beans (415 g/ 14 oz)
200	ml	chicken stock (goodquality stock cubes or shop-bought stock)
		sea salt
		black pepper freshly ground
12	large	basil leaves finely sliced
6		chicken sausages (look for goodquality ones from your local butcher or supermarket)
1	teaspoon	olive oil
200	g	polenta pre-cooked
20	g	butter melted

To make the cassoulet mix:

Place the chorizo and bacon in a large saucepan. Set over a medium heat and fry for 4-5 minutes until the fat has rendered down from the chorizo and the bacon has started to cook.

Add the peppers, onion, garlic and chilli: fry for a further 4 minutes.

Stir in the butter beans, baked beans and chicken Stock.

Simmer for 15 minutes over a low heat.

Adjust the seasoning and stir in the basil.

Polenta

While the cassoulet is cooking, preheat the grill to medium heat and, using a pastry brush, brush the sausages with the olive oil.

Cut the pre-cooked polenta into 2-8 cm slices and brush with melted butter.

Grill the sausages and polenta for 8-10 minutes, turning two or three times to ensure they COOK evenly.

Serve the sausages and polenta with the cassoulet.

To make the cassoulet mix:
Place the chorizo and bacon in a large saucepan. Set over a medium heat and fry for 4-5 minutes until the fat has rendered down from the chorizo and the bacon has started to cook.
Add the peppers, onion, garlic and chilli: fry for a further 4 minutes.
Stir in the butter beans, baked beans and chicken Stock.
Simmer for 15 minutes over a low heat.
Adjust the seasoning and stir in the basil.
Polenta
While the cassoulet is cooking, preheat the grill to medium heat and, using a pastry brush, brush the sausages with the olive oil.
Cut the pre-cooked polenta into 2-8 cm slices and brush with melted butter.
Grill the sausages and polenta for 8-10 minutes, turning two or three times to ensure they COOK evenly.
Serve the sausages and polenta with the cassoulet.

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