Toulouse sausage cassoulet

Toulouse sausage cassoulet

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level



Serves 4 - 6

A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  • 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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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, November 2011

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nivek2105's picture

I recently returned home from holiday in France, and on a Dordogne campsite had a takeaway meal of Cassoulet. Being in the Dordogne, it was authentic and tasted fantastic, and it was properly made by the restaurant's chef. It was absolutely nothing like the one in the picture. There were far more beans and they were bigger than haricot. The Toulouse sausages were enormous and there was duck in there too.

hrgoddess's picture
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One of my favourite GF recipes.

mezdem's picture

Was hoping this was rick steins sausage cassoulet.. Seems not! Was BBC one too

caccini's picture

very easy, tasty - I used dried herbes de provence, and seved with Angela Hartnett's Aubergine gratin

sadielp1's picture

Freezes well and tastes better for it. Tastes much better than it looks and is a great weekday supper.

victoriacorby's picture
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Just about OK, nothing exciting at all. There are lots of more interesting easy cassoulet type dishes about.