Serves 4 Prep Time: 30 mins Cook Time: 40 mins
Ingredients
For the Cassoulet:
- 6 LAVINTON lamb sausages – All work really well, particularly Merguez & Moroccan sausages
- 5 Cherry tomatoes halved
- 3 tbsps Harissa paste
- 1 Red chilli finely chopped
- 50g Black olives halved
- 250ml Beef stock
- 400g Chopped tomatoes
- 2 x 400g tins of haricot or cannellini or white beans
- 1 tsp Smoked paprika
- 1 Red onion finely diced
- 3 Garlic cloves crushed
- 1 tbsp Tomato paste
For the Yoghurt:
- 2 tbsps Natural yoghurt
- A large pinch of za’atar
- 1 Lemon juiced
- 1 Garlic clove crushed
For the Zhug:
- A handful of parsley roughly chopped
- A handful of coriander roughly chopped
- 1 Green chilli finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 Lemon juiced
- Olive oil
- 1 tbsp Red wine vinegar
Instructions
- Preheat oven to 180ºC. Brown sausages in an oven safe pan with a dash of olive oil over high heat. Once they have a lovely brown crust, remove them from the pan. Slice or leave whole as you prefer. Set aside.
- Reduce heat to medium and add diced onion to same pan with a knob of butter. When onions start to soften, add garlic and chopped chilli. Cook until fragrant, then add paprika, tomato paste and harissa paste. Cook for a few minutes until everything caramelises and darkens.
- Add cherry tomatoes and canned tomatoes along with the stock. Stir well, then add olives and drained white beans. Season with salt and pepper to taste.
- Nestle your sausages back into the pan, then place it in the oven for 30 minutes or until the sausages are fully cooked.
- While the cassoulet is baking, prepare the sauces. To make zhug, add parsley, coriander, chilli, cumin, ground coriander, lemon juice and red wine vinegar to a food processor or blender. Pulse until everything becomes smooth and well combined. Adjust texture by adding olive oil to your preference. Taste for seasoning and set aside.
- In a small bowl combine yoghurt, lemon juice, garlic, za’atar, salt and pepper.
- Once the sausages are cooked, remove the pan from the over. Drizzle over the zhug and yoghurt and serve with crusty bread and lemon wedges.