Preheat the oven to 200°C.
Slice the lamb sausage into 3cm pieces. Heat some olive oil in a heavy based casserole pot and fry the sausage until nicely browned on all sides. Remove and set aside. Fry the onion, celery, and carrot in the same pot, until soft. Add the peeled and thinly sliced Toulouse sausage and Lamb Rub and fry for a further 5 minutes.
Deglaze the pan with the white wine then add the tinned tomatoes, NoMU Lamb Fond and hot water. Bring to the boil and allow to simmer for 15 minutes over a medium heat. Drain and rinse the beans and add these to the pot. Add the lamb sausage and cook for another 15 minutes.
Remove from the heat, check the seasoning, then sprinkle with breadcrumbs and cook in the oven until the breadcrumbs are brown and crunchy and the cassoulet is bubbling up the sides. Drizzle with olive oil as it comes out of the oven and serve immediately with toasted bruschetta.
Wine suggestions
Thelema, Elgin.This delicate, spicy, complex example has great texture and grip. The dark berry and spice flavours marry well, bright acidity balances the texture of the dish.
