The hearty, meaty sausage recipe from Southwestern France known as cassoulet may be the ultimate one-pot meal.


  • For the cassoulet

  • 8 good quality pork sausages

  • 4 rashers smoked streaky bacon, snipped

  • 2 tbsp sunflower oil

  • 1 large onion peeled and chopped

  • 1clove garlic, chopped

  • 1 tbsp Worcestershire sauce

  • 2 glasses red wine

  • 350g (12oz) tomato pasta sauce

  • 415g tin baked beans

  • 415g tin butter beans, drained

  • For the crumb topping

  • 125g (5oz) breadcrumbs

  • 2tbsp parsley and basil, chopped

  • 2 cloves garlic

  • 2 tbsp olive oil

  • salt and pepper

  • To serve

  • Garlic bread


  • For the cassoulet:

  • 1.

    Heat the oil in a large sauté pan.

  • 2.

    Fry the onion until softened and browned.

  • 3.

    Cut the sausages into quarters and fry with the bacon until browned.

  • 4.

    Add the garlic and fry for a further 1-2 mins.

  • 5.

    Pour on the Worcestershire sauce, wine and tomato sauce.

  • 6.

    Add the butter beans and baked beans, season with salt and pepper, and cook for 15 minutes until the sausages are cooked through.

  • For the crumb topping:

  • 1.

    Put all ingredients in a food processor and blitz.

  • To assemble:

  • 1.

    Pre-heat oven to 200°C/gas mark 6.

  • 2.

    Transfer the cassoulet into a gratin dish and top with the crumb mixture.

  • 3.

    Place in the oven and bake for 20 minutes or until golden and crispy.

  • To Serve:

  • 1.

    Serve with hot garlic bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 867kj
  • Fat Total 43g
  • Saturated Fat 10g
  • Protein 29g
  • Carbohydrate 80g
  • Sugar 17g
  • Sodium 1378mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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