Sausage, Bacon & Bean Cassoulet

by Eddie McDonald

A British take on the French Cassoulet! Wonderfully thick and hearty, and made with our favourite traditional British pork sausages and bacon. It’s super-fast for a casserole too and ready, as if by magic, within the hour. Abracadabra! A really deep, comforting, saucy stew with minimum time or effort.
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

    GOT THE CUTS? Buy Pork Sausages & Smoked Streaky Bacon here

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