Blackgate Pork & Leek Sausage Cassoulet

Blackgate Pork & Leek sausages with a black pudding & chorizo white bean cassoulet – serves 4


12 Bookers Blackgate Signature Pork & Leek sausages for the cassoulet
3 leeks, thickly sliced (about 375g)
2 red chillies, de-seeded and finely chopped
300g good quality chorizo (sliced)
300g good quality black pudding (cubed)
1 seasoned pioneers sweet smoked paprika
4 cloves of garlic chopped
2 tsp soft brown sugar
420g can butter beans
410g can chick peas
410g can Borlotti beans
1 jar Passata with Basil
400ml chicken stock
3 tbsp chopped mixed fresh herbs such as sage, flat-leaf parsley, rosemary or thyme
rapeseed oil


1 Score the sausages, both sides diagonally and brush with a little rapeseed

2  Preheat the oven to 180°C, gas mark 4. Fry the chorizo in a flameproof casserole over a low

Heat until the oil is released. Add the leeks and fry for 2-3 minutes until they begin to soften. Stir in the chilli, garlic and sugar.

3 Drain and rinse the beans, add them to the casserole with the Passata, and pour over the stock, add the chorizo & black pudding, bring to the boil and season lightly with freshly ground black pepper. Transfer to the oven and bake for 30-35 minutes, checking occasionally to see that beans are not catching. Stir in the herbs.

4 Add the sausages to the oven & cook for 12 minutes until golden brown.

5 Assemble & serve