- 6 spiced sausages – we used pork, scotch bonnet and chive
- 50g Capreolus Dorset 'Nduja
- 30g Westcombe Smoked Cheddar – finely grated
- 1 Bottle (700g) Seggiano Organic Passata
- 1 Jar (50g) Pelagonia Chargrilled Aubergine – drained
- 1 Special Wholemeal Sourdough Loaf – from Orchard Bakery
- 1 tbsp tomato purée
- 1 White Onion – thinly sliced
- 3 Garlic Cloves – thinly sliced
- Chives – small handful
- Bring a heavy-based frying pan with a glug of oil to a medium-high heat, then brown the sausages on all sides and set aside on a plate.
- Using the same pan, fry onions for 5 mins until soft, then add garlic and fry for a couple more minutes.
- Squeeze the nduja from its skin and add to the pan in chunks, cook down for 2 minutes.
- Add the tomato puree and stir to combine before pouring in the passata (use a little water to get all the sauce out the jar and add that too). Cook for 5 minutes then add the chargrilled aubergine (remove from the jar with a fork to not add too much oil), stir gently to combine.
- Roughly cut the sausages into thick slices on the diagonal, then add to the sauce. Stir to ensure everything is combined, then leave to reduce for 10-15 minutes before seasoning to taste.
- While the sauce is reducing, preheat the grill to medium.
- Depending on the size of your loaf (we used 1/3), tear a portion into chunks and set aside.
- Transfer the cassoulet into an oven-proof dish and place the bread on top – it's important to keep the crust facing up to ensure a good crunch whilst the soft bread soaks up the sauce underneath.
- Grate over the smoked cheese then grill for 5-10 minutes until melted and crispy.
- Garnish with the chives and serve with peppery rocket and the remaining slices of bread to mop up that delicious sauce.
Images courtesy of this weeks contributor © Liz & Mark 2021