Easy sausage and bean cassoulet

Use this recipe as a starting point for your imagination!

We had a small ciabatta loaf, pack of Toulouse sausages from Gourmet sausage maker - Bexley and a large bottle of French flageolet beans from our summer holiday. The rest of the ingredients were odds and ends.

I find the French bottled mogettes à la paysanne to be a little cloying so I tried to adjust this with the creme fraiche. Serving with the steamed broccoli was almost like a palate cleaner. The result was excellent and will be made again.

Easy sausage and bean cassoulet

OK, it might look like cat sick but it was glorious!
Servings:	Serves 4
Calories per serving:	1653
Ready in:	55 minutes
Prep. time:	10 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	12th January 2016

Best recipe review Much better than it looks 4.8/5 Tasted fabulous, looks rubbish! Jerry, aka Chef)

One of the many variants of bottled white French beans

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 medium onion, peeled and chopped
• 4 cloves of garlic, peeled and crushed
• A good pinch of black pepper
• 2 tablespoons olive oil
• 6 Toulouse sausages, cut in half
• 850 ml jar of mogettes à la paysanne - not sure if you would find these in the UK but they are very common in mid-France
• 2 tablespoons of tomato puree
• 2 teaspoons of Old India Taco Seasoning or Tex-Mex seasoning
• 2 tablespoons of ruby port
• 5 tablespoons of creme fraiche

Method

1. Add the olive oil and black pepper to a dutch oven, when hot add the chopped onions and the halved Toulouse sausages and saute for 4 minutes
2. Stir in the crushed garlic and saute for a minute or so
3. Tip in the mogettes and the Taco seasoning and tomato puree and mix well
4. Bring to a simmer, reduce the heat to very low and simmer for about 40 minutes. As you can get quite a lot of steam from this you can adjust the consistency to your liking by simmering covered or with the lid half on.
5. When there is about 5 minutes left to go, begin steaming the broccoli.
6. Stir in the port and creme fraiche and mix well. Bring back to a simmer and remove from the heat. Ensure the mixture does not boil

Serving suggestions

Serve with steamed broccoli and sliced ciabatta bread

Variations

Odd vegetables can be mixed in too. I found a spare tomato chopped it up and added it to the mix

See also

• Cassoulet recipes

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