Chicken Sausages With Spicy Bean Cassoulet And Crispy Polenta

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55 minutes

Ingredients

100 g spicy chorizo (diced)
100 g lean smoked bacon (chopped)
1 red pepper (deseeded and diced)
1 yellow pepper (deseeded and diced)
1 white onion (peeled and diced)
1 teaspoon chopped garlic
1 teaspoon red chilli (deseeded and diced)
1 tin butter beans
1 tin baked beans
200 ml chicken stock (goodquality stock cubes or shop-bought stock)
sea salt
black pepper (freshly ground)
12 basil leaves (large, finely sliced)
6 chicken sausages (look for goodquality ones from your local butcher or supermarket)
1 teaspoon olive oil
200 g polenta (pre-cooked)
20 g butter (melted)

To make the cassoulet mix: Place the chorizo and bacon in a large saucepan. Set over a medium heat and fry for 4-5 minutes until the fat has rendered down from the chorizo and the bacon has started to cook. Add the peppers, onion, garlic and chilli: fry for a further 4 minutes. Stir in the butter beans, baked beans and chicken Stock. Simmer for 15 minutes over a low heat. Adjust the seasoning and stir in the basil. Polenta While the cassoulet is cooking, preheat the grill to medium heat and, using a pastry brush, brush the sausages with the olive oil. Cut the pre-cooked polenta into 2-8 cm slices and brush with melted butter. Grill the sausages and polenta for 8-10 minutes, turning two or three times to ensure they COOK evenly. Serve the sausages and polenta with the cassoulet.