Sausage cassoulet recipe

14 ratings Rate
  • Serves 6
  • 10 mins to prepare and 8 hrs 15 mins to cook
  • 382 calories / serving
  • Freezable
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Slow-cooking sausages is a fantastic way to keep them tender and flavourful. This sausage cassoulet dish can be prepared quickly and left to cook all day, making it the perfect fuss-free winter warmer. 

  1. In a large frying pan, heat a little oil, then fry the sausages and bacon on high until golden all over. Set aside and fry the vegetables and garlic together in the same way, very quickly. Just before they are ready, pour in the white wine and scrape the bottom of the pan to get all the flavour. 
  2. Pour the contents of the pan into a slow cooker. Add the meat, and the remaining ingredients. Mix well and season. Cook for 8 hours on low. 
  3. Serve with big chunks of crusty bread. 

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 tbsp olive oil
  • 12 Cumberland sausages
  • 8-10 rashers smoked streaky bacon
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 2 garlic cloves, crushed
  • 100ml (3 1/2fl oz) white wine
  • 2 tbsp tomato purée
  • 2 tsp thyme leaves
  • 1 tsp oregano, chopped
  • 1 x 400g tin tomatoes
  • 400g tin butter beans, drained
  • 1 x 400g borlotti beans, drained
  • 1 tsp smoked paprika
  • 350ml (11 1/2fl oz) chicken or vegetable stock
  • crusty bread, to serve
  • Energy 1590kj 382kcal 19%
  • Fat 22g 31%
  • Saturates 7g 36%
  • Sugars 7g 8%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 20.9g Protein 23.5g Fibre 6.3g


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