Sausage cassoulet in a casserole dish

Sausage cassoulet

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(2 ratings)

Prep: 15 mins Cook: 6 hrs, 25 mins

Easy

Serves 6

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it’s a great batch-cook for the freezer

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal501
  • fat29g
  • saturates9g
  • carbs27g
  • sugars11g
  • fibre10g
  • protein24g
  • salt2.5g
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Ingredients

  • 1 tbsp vegetable oil
  • 12 Toulouse-style sausages
  • 200g bacon lardons
  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves, crushed
  • 1 tbsp smoked paprika
  • ½ bunch of thyme, leaves picked and roughly chopped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml white wine
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

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

  • 200ml chicken or veg stock (fresh or ½ a stock cube crumbled in 200ml water)
  • 400g can butter beans, drained and rinsed
  • 400g can haricot beans, drained and rinsed
  • 1 tbsp caster sugar
  • 1 tbsp red wine vinegar
  • crusty bread, to serve (optional)

Method

  1. Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.

  2. Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

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Comments, questions and tips

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debbiesfood
14th Jul, 2020
5.05
Made this with 6 farmers market chorizo flavoured sausages but omitted the bacon. I also used red wine instead of white and only one tin of beans - which I added an hour before serving. It was really flavoursome - even without the bacon. Right at the end I decided to add 100g of cooked orzo just to soak up some of the sauce, which worked well. I'll be doing this one again. Cooked for 8 hours on low.
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