Sausage Cassoulet Recipe

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Jamie Oliver


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24 chipolata sausages or 16 larger sausages

2 handfuls of dried porcini mushrooms broken up

2 x 400g tins of borlotti or cannellini beans or use a mixture

extra virgin olive oil

1 large bunch of mixed fresh rosemary thyme and sage

sea salt and freshly ground black pepper

8 thick slices of dry cured streaky bacon

2 red onions peeled and roughly chopped

2 cloves of garlic chopped

celery heart finely chopped

3 x 400g tins of plum tomatoes

bottle of red wine

1 small handful of fresh thyme leaves picked

1 large stale loaf crusts removed

1 large carrot peeled and roughly chopped

2 bay leaves

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