Sausage, Bacon & Bean Cassoulet

by Eddie McDonald

A British take on the French Cassoulet!
45 - 50 MINS


12 Pork Sausages
2 tbsp oil
6 rashers Streaky Bacon, cut into strips
2 onions, sliced
2 cloves garlic, sliced
2 tsp smoked paprika
100ml red or white wine (or water)
1 tin chopped tomatoes
2 tbsp tomato purée
300ml chicken or vegetable stock
1 tbsp Worcestershire sauce
1 tsp sugar
1 sprig rosemary, chopped
4 sprigs thyme, chopped
1 tin mixed beans, drained and rinsed
Salt and freshly ground black pepper

Sausage, Bacon & Bean Cassoulet


Using a large saucepan (one with a lid), gently brown the sausages in 1 tbsp of oil, add the bacon and fry lightly then set aside.

Add the rest of the oil to the pan and fry the onions, adding the garlic when the onions start to soften. Cook until golden, then stir in the paprika.

Add the wine or water then the tomatoes, tomato purée, stock, Worcestershire sauce, sugar and herbs.

Bring to a simmer, then return the sausages and bacon to the pan. Cover the pan with the lid and simmer very gently for 20 minutes.

Add the beans and cook for a further 10 minutes, stirring occasionally, until thickened.

Season to taste and serve hot!

Delicious with Roasted New Potatoes with Fennel & Red OnionsCHEF'S TIP

This rustic casserole tastes fantastic served simply with some crusty garlic bread to dip in the sauce.

Delicious with Roasted New Potatoes with Fennel & Red Onions
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