Toulouse Sausage Cassoulet

12 Toulouse Sasages

2 tbsp olive oil

2 onions

2 carrots 

4 tomatoes


fresh herbs

1 can white beans

300 ml white wine

200 ml stock (chicken or vegetable)

100g bread crumbs 


Make with Ellenden handmade Toulouse sausages, (pork meat with bacon and garlic).  Fry chopped onions, carrots, a garlic clove(s), and chopped tomatoes, in olive oil.  Add a bouquet garni, (small bunch of mixed herbs, parsley, rosemary and thyme).  Stir in a tin of white beans; harricot, butter, or cannellini. Add wine, and stock, bring to a gentle boil for 5 mins.

Meanwhile, heat oven to 180/160 fan/ gas 4.  Fry the sausages in a separate pan, in a little olive oil, over a medium heat until the sausages become brown and sticky. Pour half the bean mixture into a casserole dish, arrange sausages on top, then a second layer of the bean mixture.  Cover and cook for 45 mins.  Then, remove the lid, and sprinkle the bread crumbs over the top, return to the oven and bake for a futher 20 mins, until golden.  Serve with your favourite green veg or a green salad. A hearty supper!

Serves 4-6 people


Chuck Eye Steak

"Seared Chuck Eye Steak, an inexpensive cut with incredible flavour, and has the potential to be one of the most succulent with a few tips: Take out of the packaging, salt, and rest for 20 minutes.  Sear both sides for 1 min in a very hot pan, turn the heat down a little, baste with the juices and butter, for a further 2 minutes.  Rest it for 5 minutes, if you can resist, cut across the grain   - I couldn't stop sampling it"