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Toulouse sausage cassoulet

Toulouse sausage cassoulet

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(2 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

Easy

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 per serving

  • kcalories623
  • fat39g
  • saturates14g
  • carbs31g
  • sugars11g
  • fibre10g
  • protein36g
  • salt2.33g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, crushed
  • 4 tomatoes, chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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.

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Comments, questions and tips

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Comments (6)

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.

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