Toulouse sausage cassoulet
A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 15 mins
- Heat 1 tbsp of the olive oil in a large pan, add the chopped onions, carrots, 3 of the garlic cloves, tomatoes, bouquet garni and some salt and pepper. Cook over a gentle heat for 5 mins, then stir in the beans, wine and 200ml water, bring to the boil and simmer for 5 mins.
- Meanwhile, heat oven to 180C/160C fan/ gas 4. In a large frying pan, add the remaining olive oil over a medium heat and brown the sausages all over.
- Rub the inside of a casserole dish or baking dish with the remaining garlic clove. Pour in half the bean mix, arrange the sausages on top, then finish with another layer of beans. Cover with foil and place in the oven for 45 mins. While it cooks, blitz the bread in a food processor to make breadcrumbs.
- Remove the casserole dish from the oven, discard the foil and sprinkle the breadcrumbs over the top. Return to the oven and bake for a further 20 mins until the breadcrumbs are golden and crusty. Serve with a crisp green salad.
PER SERVING
623 kcalories, protein 36g, carbohydrate 31g, fat 39 g, saturated fat 14g, fibre 10g, sugar 11g, salt 2.33 g
Recipe from Good Food magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1758647/
http://www.bbcgoodfood.com/recipes/1758647/
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Ingredients
- 2 tbsp olive oil
- 2 onions , chopped
- 2 carrots , chopped
- 4 garlic cloves , crushed
- 4 tomatoes , chopped
- bouquet garni (fresh parsley, thyme and bay leaf tied together with string)
- 2 x 400g cans haricot beans , rinsed and drained
- 300ml white wine
- 12 Toulouse sausages
- 100g stale bread
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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 15 mins
Ingredients
- 2 tbsp olive oil
- 2 onions , chopped
- 2 carrots , chopped
- 4 garlic cloves , crushed
- 4 tomatoes , chopped
- bouquet garni (fresh parsley, thyme and bay leaf tied together with string)
- 2 x 400g cans haricot beans , rinsed and drained
- 300ml white wine
- 12 Toulouse sausages
- 100g stale bread
PER SERVING
623 kcalories, protein 36g, carbohydrate 31g, fat 39 g, saturated fat 14g, fibre 10g, sugar 11g, salt 2.33 g
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04 November 2011
VictoriaC rated and commented on this recipe
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04 April 2012
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