Slow Cooked Sausage + Chasseur French Oven Review

2 Comments IMG_0084

When I found this recipe to slow cook sausages I was pleasantly surprise. I have been so used to cooking them on the BBQ (an Australian tradition) it had never occurred to me that I could also slow cook them! Let me tell you slow cooked sausages are amazing, so soft and the delicious flavour. Combine them with mashed potato and it becomes a great winter meal. After this revelation I thought I would also include a review of the Chasseur French oven, I use it all the time in winter.
sausage slow cook

Ingredients

Serves 4

2 tbsp virgin olive oil
500g italian sausage
140g smoked pancetta or lean bacon diced
2 red onions chopped
2 garlic cloves, finely chopped
225g dried borlotti beans, covered and soaked overnight in cold water
2 tsp chopped fresh sage
300 ml/10 fl oz dry white wine
salt and pepper for taste
fresh rosemary sprigs to garnish
crusty bread to serve

Method

Preheat the oven to 140 degrees Celsius.

Heat the oil in a pan. Add the sausages and cook over low heat, turning frequently until browned all over. Remove from the pan and set aside.

Add pancetta to the pan, increase the heat to medium and cook for 5 minutes. Remove from the pan, leaving the juices.

Add the onions to the pan and cook over a low heat, stirring occasionally for 5 minutes, until softened. Add garlic and cook for 2 minutes.

Drain the beans that have been soaking overnight, set aside the liquid. Add the beans to the pan, then return the sausages and pancetta. Gently stir in the herbs and pour in the wine. Measure the reserved soaking liquid and add 300ml to the pan. Season to taste with salt and pepper. Bring to boil over a low heat, no more than 15 minutes. This allows the flavours to infuse.

Transfer contents to a casserole dish, place inside a preheated oven.

Slow cook for 2 hours and 30 minutes. Be sure to check every now and then.

Notes/Western Australian Ingredients

The second time I made this dish I varied the ingredients. Substituting the borlotti beans with chickpeas and the italian sausage with duck and veal sausage from The Boat Shed in Cottesloe. It was so delicious, there was no spice like in the Italian sausages but the dark meat was strong in flavour and just as satisfying.

IMG_0071

Review of the Chasseur Cast Iron French Oven

Sunday lunches of Chicken Provencal at Dk’s mums house had triggered a burning desire to own a French Oven and it was only a matter of time before I would come home with one. When I saw a sale at Dallimore’s Homewares in Subiaco the decision was already made, I went ahead and treated myself. Normally $310.00 the 24cm/3.8L came down to $105.00. It was further discounted because of the colour which I absolutely adored!

The Chasseur French Oven is enameled cast iron cookware that can be used in the oven and on the stove top. It is fabulous for slow cooking meats and oven baking meals. The cast iron structure ensures an even hold of temperature up to 240 degrees in the oven. Most of the Chasseur products are made in the Champagne Ardennes region of France. The French oven is hand cast in individual sand molds and the enameling process is applied by hand. So no French oven is exactly the same.

Simple ingredients transform into unbelievably scrumptious mouth-watering meals and surprisingly it is very easy to construct a restaurant quality dish using the French oven. I mostly use my Chasseur in the colder months to cook those over indulgent hearty meals such as Burgundy Beef. Over the Australian summer it rarely is used in the kitchen and only because my diet switches to salads, shakes and sushi. Cast iron cookware will last forever if you look after it well and it comes with a lifetime guarantee. I appreciate the fact that it has eliminated having to purchase other cookware, simplifying my small kitchen in winter. I rarely use my ceramic casserole dishes to serve, I place the latte coloured Chasseur straight on the table.

I am convinced that the French oven is the best way to slow cook! There are internal rings under the Chasseur lid, they function in such a way that moisture gathers and drips back onto the food creating a self-basting effect.

Positives
Heavy cast iron material
Can be used on the stove top and in the oven
Oven to table top use, looks beautiful on the table too
Made in France
A range of colours to choose from, I love the latte colour
A range of sizes available from 18cm to 28cm
Great for slow cooking
Holds the heat fantastically
The Chasseur brand has been around for over 75 years
The knob of the lid is oven safe to 240 degrees
Lifetime warranty against manufacturer faults and defects

Negatives
Premium price means most of us will only own one of the products and it makes the decision even harder to make!
Some might find it is heavy

Where to purchase

The best time to buy is when there is a sale, normally before new models are released – June/July. I would highly recommend checking out the sizes and colours as they represent a little differently online. For the two of us 24cm is perfect and it would be okay to make a meal for 4. The oval shape comes in a 29cm size. Make sure the product is made in France!
Dallimores
173 Rokeby Rd
Subiaco Western Australia 6008
Kitchen Witch
500 Hay St, Subiaco WA 6008

 

 

 

Chasseur

Care
Do not use metal tongs or spoons. Use wood ones to avoid chipping.
It is dishwasher safe but I hand wash with hot soapy water
It must be washed sooner than later to avoid food drying up

Made in France


Posted in - kitchen @ Home & Products I like & Recipes on June 18th 2014

As of now (2) people have had something to say...

  • Gavin - Reply

    August 11, 2014 at 11:50 am

    I love my Chasseur and don’t use it nearly enough. But thanks to your great recipe I know what will be next.

    • leanne - Reply

      August 16, 2014 at 9:19 am

      Its a yummy recipe and so simple too.

Please leave a Comment

In order to combat spam, please fill out the simple equation below * Time limit is exhausted. Please reload the CAPTCHA.