Sausages with beans and cognac


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 bulb spring onions, with stems
  • 4 Toulouse sausages
  • 3 slices speck (slab of Italian cured hind leg ham)
  • 3 sprigs rosemary
  • 50 ml cognac
  • 200 ml vegetable stock
  • 250 g tinned white beans
  • Salt and pepper
  • A few leaves of Thai basil

1 flameproof casserole dish

1 chopping board


Slice the bulb spring onions, including the stems. Cut the sausages in two. Cut the speck into large lardons.

Sauté the speck with the sausages in a flameproof casserole dish for 10 minutes. Add the onions and rosemary and flambé with cognac. Deglaze with the vegetable stock, add the beans and simmer for 5 minutes; season with salt and pepper.

Scatter with Thai basil leaves to serve.