- Heat oil in a heavy-based pan and cook onion until transparent.
- Add garlic and capsicum and cook a further 2 minutes, then add sausages and turn regularly until they have browned on all sides.
- Stir in the chermoula, tomatoes, beans, and red wine, and simmer, partly covered, for about 25 minutes.
- Using tongs, remove the cooked sausages, cut into 1cm wide diagonal slices, and return to cassoulet.
- Stir and serve.
Serve in deep dishes, accompanied by crusty bread and the rest of the bottle of wine!
Chermoula is a North African spice blend containing spices like Cumin, Paprika, Onion, Turmeric, Cayenne and Garlic.