Sausage Cassoulet

Serves 2

1 Garlic, finely chopped (sff)
1 Medium size leek, chopped into 2cm pieces (s) (sff)
1 Knorr “herb” stockpot
1 Red onion, finely chopped (s) (sff)
4 Sainsbury’s “Be good to yourself” extra lean Cumberland sausages, 0.5syns each
4 Rashers of smoked bacon, sliced thinly (ff)
4x5g Chorizo slices, sliced thinly 0.5 syns each
50g Couscous
400g Tin of chopped tomatoes (s) (sff)
400g Tin of cannellini beans (s) (ff)
1tsp Thyme
1tsp Rosemary
1tsp Basil
Pre heat the oven to 180c.
In an oven-proof casserole pan sprayed with Fry Light, add the garlic, bacon, chorizo & sausages & cook the sausages until browned on all sides, remove the sausages & set aside. Add the leeks & the herb stockpot, mix well.
Add the tomatoes, beans & herbs, & continue to cook for 10 mins.
Make up the couscous as per the packet instructions.
Add a layer of the couscous to the casserole dish, add the sausages, then part cover with the remaining couscous so that the sausage is still visible. Cook in the oven until the sausages are browned and the couscous has absorbed the juices and browned.
Credit: Pete’s Recipe Book

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