Guest chef

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!

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Cheat’s sausage cassoulet

  • Serves 3
  • Total time 35 mins
3.8/5 rating (6 votes)
Cheat’s sausage cassoulet
Cheat’s sausage cassoulet

step by step

  • 1Heat the oil in a nonstick deep sauté or frying pan until hot. Add the sausages and fry over a medium heat for 10 minutes, turning occasionally, until golden. Remove to a plate.
  • 2Add the onion, carrot, celery and garlic to the pan; cover with a lid and cook gently for 10 minutes. Take a spoonful of the cannellini beans and, using a fork, mash with the tomato paste to a rough paste.
  • 3After the 10 minutes, add the bean and tomato paste. Return the sausages to the pan, with the bay leaf and the rest of the beans. Add the stock; season.
  • 4Bring to the boil, reduce the heat and simmer, uncovered, for 10 minutes until reduced and the sausages are cooked through. Season to taste. Finish with parsley; serve with bread.
  • Recipe photograph by Kris Kirkham

You will need

  • 1 tsp olive oil
  • 1 x 400g pack Toulouse-inspired sausages
  • 1 onion, finely chopped
  • 1 large carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, finely chopped
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 3 tbsp sundried tomato paste
  • 1 bay leaf
  • 250ml hot chicken stock a handful of flat-leaf parsley, roughly chopped
  • crusty bread, to serve

+ Nutritional Information