Cheat’s sausage cassoulet
Serves: 3
Total time: 
Recipe photograph by Kris Kirkham
Cheat’s sausage cassoulet
Recipe by Lucy Jessop
Serves: 3
Total time: 
See more recipes
Nutritional information (per serving)
Calories
497Kcal
Fat
30gr
Saturates
11gr
Carbs
24gr
Sugars
8gr
Fibre
10gr
Protein
28gr
Salt
2.4gr
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!
See more of Lucy Jessop’s recipes
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!
See more of Lucy Jessop’s recipes
Ingredients
- 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
Step by step
- Heat 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.
- Add 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.
- After 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.
- Bring 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 crusty bread.
