• Recipe

    Eddie McDonald

    Sausage, Bacon & Bean Cassoulet


    A British take on the French Cassoulet! Wonderfully thick and hearty, and made with our favourite traditional British pokr sausages and bacon.

    • Serves 6
    • Preparation time 10 mins
    • Cooking time 45 - 50 mins
  • Ingredients
    • 12 Pork Sausages
    • 2 tbsp oil
    • 6 rashers Streaky Bacon, cut into strips
    • 2 onions, sliced
    • 2 garlic cloves, 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 pepper
  • Method
    1. 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.
    2. 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.
    3. 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.
    4. Add the beans and cook for a further 10 minutes, stirring occasionally, until thickened.
    5. Season to taste and serve hot!

    Chef's tip

    Eddie MacDonald Signature

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

    Also delicious with Roasted New Potatoes with Fennel & Red Onions.

    Steaks defrosting
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