Tring Brewery - Glorious Banger Cassoulet

INSTRUCTIONS

If you have dried beans these will need to be soaked in cold water the night before preparation then drained. Pre-soaked beans can be used straight from the tin.

Pour half the oil into a deep sided pan adding the chopped onions and 1 teaspoon of paprika. Fry until the onions soften then add the garlic and fry for an additional minute. Now add the pancetta or diced gammon, fry for another 3 minutes. Add chopped carrots, celery and continue cooking for another 5 minutes adjusting the heat to a simmer. The aim is to get the vegetables "sweating" and soft.

Now add all the well drained beans. Pour in (equal) measures of stock and beer to cover the contents of the pan. Throw in the basil leaves and rosemary. Set the pan on a low heat to simmer until the beans are tender. This will usually take about 90 minutes. During this time you will need to stir the contents occasionally and top up the levels of beer and stock. After one hour of simmering add a very small quantity of oil to a frying pan and brown your sausages. Transfer the sausages to the main pan and immerse in the beans and stock and continue simmering everything for another 30 minutes.

Check the sausages are cooked through. Then season the dish with salt and pepper to taste and serve onto a plate or shallow bowl with a nice chunk of bread to soak up all the juice!!


		Glorious Banger Cassoulet
		This hearty dish is based on a French cassoulet, a type of stew traditionally made with beans as the main ingredient. We of course have added some extra bits here and there including a liberal splash of our ever popular barley wine Death or Glory.
		INGREDIENTS (serves 4) 600 grams Cannellini and Butter Beans 80 ml olive oil 1 red onion 1 white onion 250 grams pancetta or diced gammon 4 gloves garlic 4 carrots 2 sticks celery 2 330ml bottles of Death or Glory 1 litre of chicken or vegetable stock 8-12 sausages (pork or any other that you fancy) 4 sprigs of fresh rosemary 6 basil leaves Ground paprika Salt and pepper to season A good fresh cottage loaf		INSTRUCTIONS If you have dried beans these will need to be soaked in cold water the night before preparation then drained. Pre-soaked beans can be used straight from the tin. Pour half the oil into a deep sided pan adding the chopped onions and 1 teaspoon of paprika. Fry until the onions soften then add the garlic and fry for an additional minute. Now add the pancetta or diced gammon, fry for another 3 minutes. Add chopped carrots, celery and continue cooking for another 5 minutes adjusting the heat to a simmer. The aim is to get the vegetables "sweating" and soft. Now add all the well drained beans. Pour in (equal) measures of stock and beer to cover the contents of the pan. Throw in the basil leaves and rosemary. Set the pan on a low heat to simmer until the beans are tender. This will usually take about 90 minutes. During this time you will need to stir the contents occasionally and top up the levels of beer and stock. After one hour of simmering add a very small quantity of oil to a frying pan and brown your sausages. Transfer the sausages to the main pan and immerse in the beans and stock and continue simmering everything for another 30 minutes. Check the sausages are cooked through. Then season the dish with salt and pepper to taste and serve onto a plate or shallow bowl with a nice chunk of bread to soak up all the juice!!