Name: Toulouse sausage cassoulet
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 tbsp olive oil; 2 onions chopped; 2 carrots chopped; 4 garlic cloves crushed; 4 tomatoes chopped; bouquet garni (fresh parsley, thyme and bay leaf tied together with string); x cans haricot beans rinsed and drained; 300ml white wine; 12 Toulouse sausages; 100g stale bread

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Toulouse sausage cassoulet

Toulouse sausage cassoulet

Good Food team

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 2.9 out of 5.6 ratingsRate

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A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 onions

chopped
2 carrots

chopped
4 garlic cloves

crushed
4 tomatoes

chopped
bouquet garni

(fresh parsley, thyme and bay leaf tied together with string)
x cans haricot beans

rinsed and drained
300ml white wine
12 Toulouse sausages
100g stale bread

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Nutrition: per serving

kcal623
fat39g
saturates14g
carbs31g
sugars11g
fibre10g
protein36g
salt2.33g

Method

step 1

Heat 1 tbsp of the olive oil in a large pan, add the chopped onions, carrots, 3 of the garlic cloves, tomatoes, bouquet garni and some salt and pepper. Cook over a gentle heat for 5 mins, then stir in the beans, wine and 200ml water, bring to the boil and simmer for 5 mins.
step 2

Meanwhile, heat oven to 180C/160C fan/ gas 4. In a large frying pan, add the remaining olive oil over a medium heat and brown the sausages all over.
step 3

Rub the inside of a casserole dish or baking dish with the remaining garlic clove. Pour in half the bean mix, arrange the sausages on top, then finish with another layer of beans. Cover with foil and place in the oven for 45 mins. While it cooks, blitz the bread in a food processor to make breadcrumbs.
step 4

Remove the casserole dish from the oven, discard the foil and sprinkle the breadcrumbs over the top. Return to the oven and bake for a further 20 mins until the breadcrumbs are golden and crusty. Serve with a crisp green salad.

Recipe from Good Food magazine, November 2011

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A star rating of 2.9 out of 5.6 ratings

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