Toulouse sausage cassoulet

Toulouse sausage cassoulet

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(6 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


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

  • kcal623
  • fat39g
  • saturates14g
  • carbs31g
  • sugars11g
  • fibre10g
  • protein36g
  • salt2.33g
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  • 2 tbsp olive oil
    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



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

  • 2 carrots, chopped



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

  • 4 garlic cloves, crushed
  • 4 tomatoes, chopped



    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


  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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2nd Sep, 2018
I’ve made this twice and we love it. Really surprised at the bland comments. If you have good tasty Toulouse sausages and decent amount of garlic, bouquet garni and wine, it should be a flavoursome meal. Easy to make too. Will return to this regularly.
maggiebleksley's picture
15th Aug, 2019
There are always comments from people throwing stuff away because it was too bland. How do they make it bland with all these herbs and spices? Have they never heard of seasoning?
17th Sep, 2017
Nice and simple version of this classic recipe, easy to adjust with extra stuff to improve complexity
4th Jan, 2017
Disappointing cassoulet very bland despite all my efforts. Even as a midweek version of a 'cassoulet' we would not eat it again even with the authentic Toulouse sausages can buy from our supermarket here in SW France. Sadly only managed a score of 7/10
10th Sep, 2016
Nice enough for a quick easy midweek dinner, but it isn't a cassoulet
30th Aug, 2014
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
21st Jul, 2014
One of my favourite GF recipes.
21st Jan, 2014
Was hoping this was rick steins sausage cassoulet.. Seems not! Was BBC one too
26th Oct, 2013
very easy, tasty - I used dried herbes de provence, and seved with Angela Hartnett's Aubergine gratin
4th Apr, 2012
Freezes well and tastes better for it. Tastes much better than it looks and is a great weekday supper.


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