Rhubarb & Pork Sausage Cassoulet

Ingredients

• 1 tbsp olive oil
• 12 Pork Sausages
• 8-10 rashes streaky bacon
• 1 onion, diced
• 2 carrots, peeled & diced
• 2 celery stalks, diced
• 2 rhubarb stalks, cut into 4cm lengths
• 2 garlic cloves, crushed
• 100ml apple cider
• 2 tbsp tomato puree
• 2 tsp thyme leaves
• 6 roma tomatoes
• 400g tin butter beans, drained
• 400g tin borlotti beans
• 1 tsp smoked paprika
• 2 tbsp Lana’s Garden ‘Rhubarb Relish’
• 400ml chicken stock

Method 

1. In a large frying pan, heat a little oil and then fry the pork sausages and bacon on high until golden all over. Set aside
2. Fry the vegetables and garlic quickly together in the same way.
3. Pour in the cider and scrape the bottom of the pan to incorporate all the flavour
4. Pour the contents of the pan into a slow cooker, along with the meat and the remaining ingredients. Mix well, season and cook on low for 8 hours.
5. Serve with crusty bread.