Sausage cassoulet

July 18, 2012 (Last Updated: January 11, 2019)
Sausage cassoulet recipe

Cassoulet is a deliciously robust casserole dish. Sausage cassoulet adds in some extra meaty goodness. This is a flavourful and filling meal that’s perfect for winter. 

Sausage cassoulet

Serves: 4
Cooking Time: 50 mins

Ingredients

  • 60ml (¼ cup) olive oil
  • 100g smoked sausage, chopped
  • 500g beef sausages
  • 3 leeks, washed and thinly sliced
  • 4 garlic cloves, chopped
  • 15ml (1 tbsp) fresh rosemary, chopped
  • 15ml (1 tbsp) fresh sage, chopped
  • 125ml (½ cup) brandy
  • 2 x 410g tins chopped tomatoes
  • 2 x 410g tins cannellini beans, drained
  • 250ml (1 cup) chicken stock
  • 45ml (3 tbsp) tomato paste
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) fresh flat-leaf
  • parsley leaves, roughly chopped
  • crusty bread, to serve

Instructions

1

Preheat the oven to 180°C.

2

Heat 2 tbsp of the oil in a large heavybased casserole dish over medium heat. Add the sausages and sauté for 15 minutes until brown. Remove from the heat and set aside.

3

Add the leeks and garlic to the casserole dish. Sauté to soften for about 8 minutes over low to medium heat. Add the rosemary, sage and brandy and simmer for about 5 minutes, until the liquid has nearly evaporated.

4

Return the sausages to the pan. Add the tomatoes, beans, stock and tomato paste. Season well. Bring to the boil, cover with a lid and place in the oven for 30 minutes.

5

Scatter with the parsley and serve with crusty bread.

Notes

To drink: A light, fruity, dry rosé is a refreshing match for this rustic dish that’s full of flavour.

Send this to a friend