Sausage cassoulet

This is a simple version of the hearty classic from south-west France. It feels like an indulgence, but it’s pretty cheap to make. Plus, a small portion provides an amazing amount of fuel for your working day. It’s perfect for filling up the freezer too – especially as the oven does most of the work for you.

Make in 3 hours 30 minutes (30 minutes prep, 3 hours in the oven)
Makes 4-6 portions

  • Can be frozen

Ingredients

  • 1 tsp oil
  • 12 pork sausages
  • 400g bacon lardons
  • 2 onions, finely diced
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 x 400g tins of haricot beans, drained
  • 1 tbsp chopped fresh thyme
  • 2 bay leaves
  • 2 tsp tomato purée
  • 40g breadcrumbs

    Method

    1. In an oven-proof casserole dish, heat the oil and add the sausages for 10 minutes until they are golden, then set aside. (You might need to cook them in batches.) They don’t need to be cooked through at this stage.
    2. Add the bacon lardons to the empty dish and fry for 4-5 minutes until browned, then set aside with the sausages.
    3. Soften the onion in the oil remaining in the pan for 2 minutes, add the carrot and celery for another 5 minutes and finally add the garlic for another minute.
    4. Add the ingredients into the casserole dish in layers – a third of the beans, then half of the onion, carrots and celery mix, and half the thyme. Follow with half the sausages and bacon. Season with salt and pepper in between layers. Repeat and then finish with the beans on top. Push the bay leaves deep into the cassoulet.
    5. Measure out 600ml of hot water and mix in the tomato purée. Pour the liquid over the cassoulet.
    6. Pop the casserole dish in the oven at 140°C/120°C fan/gas mark 1 and bake with the lid on for about 2 hours.
    7. Top the cassoulet with the breadcrumbs and bake for a further hour without the lid, before serving.

      If you love it, don’t forget to Pin it:
      slow cooked sausage cassoulet

      Tip

      This dish can be frozen but it also keeps well in the fridge, arguably improving in flavour (up to a certain point!) with time, so consider leaving a portion or two aside when dividing this up for the freezer.

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