Sausage and Bean Cassoulet

• 450 g sausages, pork
• 1 large onion, thinly sliced
• 1 tablespoon sunflower oil (if required)
• 410 g haricot beans (canned or canelini beans, rinsed and drained)
• 400 g tomatoes (canned chopped)
• 150 ml dry cider
• 1 tablespoon caster sugar
• 1 tablespoon herbs (mixed dried)
• salt and freshly round black pepper, to taste
• parsley (fresh, chopped to garnish (optional)

1. Place the sausages in the actifry pan.
2. Cook for 10 minutes.
3. Add the onion and cook in the fat from the sausages.
4. If there is insufficient fat in the pan pour in 1 actifry spoonful of oil.
5. C ook for 5 minutes.
6. Add the beans, tomatoes, cider, sugar, dried herbs and seasoning.
7. Cook for 10 minutes, or until the sausages are cooked.
8. Garnish with chopped parsley, if desired and serve with crusty bread or mashed potatoes.
9. Variations.
10. Using apple juice instead of cider.
11. If the sauce is too thin for your taste blend 1 actifry of cornflour with a little cold water, then stir this into the sausage mixture in the actifry.
12. Cook for about 5 minutes or until the sauce is thickened.

sausages, onion, sunflower oil, haricot beans, tomatoes, cider, caster sugar, herbs, salt, parsley

Taken from www.food.com/recipe/sausage-and-bean-cassoulet-442959 (may not work)