So, to make this is fairly simple. I don't really have much to say, other than I've never made this before, it's not a cassoulet, and it is still delicious. Also, I don't know why I waited so damn long to make sausages, they're really not that hard to make, and are just so damn nice. The basic method is to season the meat mixture, add more salt than you'd normally use to season something to help the meat bind together, roll spoonfuls of the mixture in plastic wrap and twist then tie off the ends. Then simmer them in hot water until firm, then brown in a frying pan with hot oil whole. Then slice.
4 Homemade Pork Sausages (Cooked and sliced)
300g Dried Navy Beans
2 Medium Sized Carrots (Diced)
2 Turnips (Peeled, Diced, Parboiled)
2 Stalks of Celery (Washed, Diced)
1 Green Pepper (Diced)
1 Medium Onion (Sliced)
1 Can Tomato Paste
1. Caramelize sliced onion over low heat in frypan, when caramelized, add carrots and celery. Cook for 5 minutes until slightly softened, add half can of tomato paste and mix until well coated.
2. In a roasting pan, add the parboiled turnips, the onion tomato paste mixture and the other remaining ingredients except the olive oil, garlic, and tomato paste. Bake covered at 300F for 30 minutes.
3. Uncover, spread remaining tomato paste over the top, add garlic, and a few splashes of olive oil then broil at 450F for 5-10 minutes until oil is no longer visible and tomato paste has darkened.
|RAW! and wriggling. I should make these more often.|
450g Ground Pork
1 Tablespoon of Fine Sea Salt
2 Tablespoons of Dried Herb De Provence
5 Cloves of Garlic
1. Wrap cloves of garlic in aluminum foil and roast in oven at 300F for 30 minutes. Mash out roasted garlic and press smooth.
2. Mix all ingredients. Then spoon onto plastic wrap and roll into cylinder, twist and tie off the ends.
3. Simmer in hot water until sausages are firm then remove the sausages to cold water.
4. Brown sausages in hot oil on all sides.