Weeknight Sausage Cassoulet-ish

Method

1. Sear sausages (high-heat browning on stovetop); slice and set aside. Soften vegetables in pot.
2. Add beans, tomatoes, 250 ml stock, 1 tsp herbes de Provence and the sausages. Bring to a simmer, then simmer covered for 25 minutes, until the internal temperature reaches 90–95°C (195–203°F).
3. Stir in greens. Top with 50 g oiled breadcrumbs and parsley.
4. Bake uncovered on the middle rack at 200°C (400°F) for 15–20 minutes, until crusty on top.
5. Rest 5 minutes; serve with sharp salad and sourdough.

Kitchen note

Cook's Notes: Duck fat instead of oil = more classic vibe. Leftovers reheat gently with a splash of stock.