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

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
623
protein
36g
carbs
31g
fat
39g
saturates
14g
fibre
10g
sugar
11g
salt
2.33g

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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Method

  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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Comments

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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.

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