Roughly chop your onions and dice your peppers. Place in a bowl and set aside.

Place a large casserole pot on medium heat with a good glug of vegetable oil.

Remove the out layer of the sausages and form meatballs.

Peel the out layer from the chorizo and slice.

Add both sausages to the hot pan and colour for a few minutes.

Once they are golden brown. Remove from the pan and set aside.

Add in the onions and peppers. Season with salt and cook for 5-10 minutes until they are soft.

Add in the minced garlic and the spices and cook for a further minute.

Add the sausages back into the pan along with the white wine, stock, chopped tomatoes and beans and bring to the boil.

Simmer for 10 minutes.

Slice your loaf of ciabatta. Drizzle with olive oil and toast,

Once the cassoulet has been simmering for 15 minutes. Taste and season with any additional salt and serve.

Enjoy!