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Liz & Mark's Spicy Pork Cassoulet

Serves 4 ​


  • 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
  1. 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.
  2. Using the same pan, fry onions for 5 mins until soft, then add garlic and fry for a couple more minutes.
  3. Squeeze the nduja from its skin and add to the pan in chunks, cook down for 2 minutes.
  4. 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.
  5. 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.
  6. While the sauce is reducing, preheat the grill to medium.
  7. Depending on the size of your loaf (we used 1/3), tear a portion into chunks and set aside.
  8. 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.
  9. Grate over the smoked cheese then grill for 5-10 minutes until melted and crispy.
  10. 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