Sausages with beans and cognac

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 3 bulb spring onions, with stems
  • 4 Toulouse sausages
  • 3 slices


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 s