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Sausage cassoulet recipe

Sausage cassoulet

Created by The Tesco Recipes team

Slow-cooking sausages is a fantastic way to keep them tender and flavourful. This sausage cassoulet dish can be prepared quickly and left to cook all day, making it the perfect fuss-free winter warmer.

See method
  • Serves 6
  • 10 mins to prepare and 8 hrs 15 mins to cook
  • 382 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 12 Cumberland sausages
  • 8-10 rashers smoked streaky bacon
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 2 garlic cloves, crushed
  • 100ml white wine
  • 2 tbsp tomato purée
  • 2 tsp thyme leaves
  • 1 tsp oregano, chopped
  • 1 x 400g tin tomatoes
  • 400g tin butter beans, drained
  • 1 x 400g borlotti beans, drained
  • 1 tsp smoked paprika
  • 350ml chicken or vegetable stock
  • crusty bread, to serve

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Each serving contains

Energy
1590kJ 382.0kcal
19%
Fat
22g
high31%
Saturates
7g
high36%
Salt
1.9g
high32%
Sugars
7g
low8%

of the Reference intake

Carbohydrate 20.9gProtein 23.5gFibre 6.3g

Method

  1. In a large frying pan, heat a little oil, then fry the sausages and baconon high until golden all over. Set aside and fry the vegetables andgarlictogether in the same way, very quickly. Just before they are ready, pour in the white wine and scrape the bottom of the pan to get all the flavour.
  2. Pour the contents of the pan into a slow cooker. Add the meat, and the remaining ingredients. Mix well and season. Cook for 8 hrs on low.
  3. Serve with big chunks of crusty bread.

    • Freezing and defrosting guidelines

      Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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