Pork Cassoulet

• 1/2 tbsp vegetable or olive oil
• 8 None thin pork sausages
• 1 None large yellow onion, finely chopped
• 2 None large carrots, finely chopped
• 2 strips bacon, chopped
• 1 x 14 oz can diced tomatoes
• 5 sprigs thyme
• 1 x 14 oz can cannellini beans, rinsed
• 2 oz soft fresh whole wheat breadcrumbs
• 2 tbsp flat leaf parsley, coarsely chopped
• None None Mashed potatoes, to serve

1. In a large frying pan, heat 3 tsp of the oil over moderately high heat. Add sausages; cook and turn 3 mins or until lightly browned. Transfer to a heatproof plate. Add onion, carrot and bacon to pan; cook and stir 3 mins or until soft. Cut sausages into thirds diagonally.
2. Add sausage, tomato, thyme and 1/2 cup boiling water to onion mixture. Bring to a boil. Reduce heat; simmer, covered, 10-12 mins or until sausage is cooked. Stir in beans; cook, covered, 3 mins or until heated.
3. Meanwhile, heat remaining oil in a small frying pan or saucepan over moderate heat. Add breadcrumbs; cook and stir for 4 mins Or until crisp and light golden, Remove from heat. Add parsley; toss to combine. Sprinkle breadcrumbs over sausage mixture and serve with a side of mashed potatoes.

vegetable, thin pork sausages, yellow onion, carrots, bacon, tomatoes, thyme, cannellini beans, whole wheat breadcrumbs, flat leaf parsley, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/24933 (may not work)