Cassoulet of White Beans and Sausage

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. Transport yourself to a French brasserie with this authentic dish featuring a Dutch twist. I sauté the fresh organic fennel sausages (from Brandt&Levie) and then cut them into pieces. The sausages then simmer together with white beans, bacon, carrot, bay leaf, and rosemary. I also add extra vegetables like sautéed courgette and leek, making it a vegetable-rich dish!

Bacon, Fresh fennel sausage (pork, sea salt, fennel seeds, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), leek, carrot, white onion, celery, garlic, celeriac, fresh parsley, rosemary, thyme, white beans, mace, bay leaf, nutmeg, tomato purée, white wine, homemade chicken stock (contains celery), white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, selderij, soja, sulfiet.

Microwave

Heat the cassoulet loosely covered for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Heat the cassoulet covered with an ovenproof plate or aluminium foil for 15-20 minutes.

Energy108,3 kcal

Protein6,6 g

Fat4,96 g

of which saturated1,54 g

Carbohydrates7,93 g

Dietary fibre3,83 g

Salt0,56 g