Pork and Sage Cassoulet

Preparation time: 10 minutes

Cook time: 2 hours 20 minutes

Nutrition facts (per serving): 225 cal (28g fat, 33g protein, 2g fiber)

Have you tried pork and sage cassoulet before? Well, now you can enjoy this unique and flavorsome combination by cooking this recipe at home.

Ingredients (8 servings)

2 tablespoons olive oil

1 cup (7 ounces) dry white beans

4 garlic cloves, minced

17 1/2 ounces pork spare ribs, rind removed, diced

1 brown onion, chopped

1 large fennel bulb, sliced

1 cup white wine, dry

17 ½ ounces pork sausages

2 (2 ounces) can diced tomatoes

2 cups chicken stock

2 thyme sprigs

1 1/2 tablespoons sage, shredded

2 dried bay leaves

2 cups breadcrumbs

Thyme sprigs, to serve

Preparation

Add the beans in a large bowl and pour plenty of cold water to cover them. Leave them soaking overnight. Pour half of the oil into a large ovenproof casserole dish over medium heat. Add the sausages. Sauté for 8 minutes until brown. Transfer to a suitable plate. Slice the cooked sausages diagonally. Cook the spare ribs for 5 minutes per side and sear them in batches. At 300 degrees F, preheat your oven. Add fennel, garlic, and onion to the pan. Sauté for about 5 minutes until onion is soft. Pour in the wine and then bring it to a boil. Cook for 3 minutes until wine is reduced to half.

Return the ribs and sausages to the dish with the tomato, stock, thyme, 1 tablespoon of sage, and the bay leaves. Remove from the heat. Stir in the drained white beans and mix to combine. Bake, covered, for 1 1/2 hours until pork ribs and beans are very tender. Raise oven temperature to 325 degrees F. Combine the breadcrumbs, remaining sage, and leftover oil in a small bowl. Sprinkle breadcrumb mixture over the cassoulet. Bake for almost 30 minutes until crispy and golden. Serve with thyme sprigs on top.