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Quick cassoulet

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This is a quick version of cassoulet which saves time by using canned beans. It will be ready in around 1 hour. The canned beans start to break down if they are simmered for much more than 30 minutes. This recipe therefore adds them half way through the cooking time. This is only a pastiche of the version made with dried beans and lacks the depth of flavour given by long, slow cooking. If you like this you must try the full version.

1 large can of drained cannellini beans
1 can chopped tomatoes
200 g pork chops or belly pork (with rinds)
200 g boned shoulder of lamb or mutton cut into large cubes
450 g Toulouse sausage
1 large onion
3 garlic cloves
1 bay leaf
Large pinch of thyme
1 tablespoon of chopped parsley (plus more for garnish)
1 tablespoon tomato puree
1 tablespoon of goose or duck fat (optional)
Salt and black pepper


Brown the pork, lamb and sausages in goose or duck fat (you can use olive oil if you prefer)
Transfer to a roasting pan and roast the meat in a medium oven (180C or gas mark 4) for 20 minutes
Add some oil to a large casserole and soften the onion and garlic for 10 minutes
Add the roasted meats, chopped tomatoes, tomato puree and herbs
Simmer uncovered for 20 minutes
Drain the beans and add to the casserole, stir well and continue to simmer for 20 - 30 minutes
Check seasoning
Remove the rinds from the pork, cut the pork and sausages into 2cm chunks and return to the dish
Sprinkle with chopped parsley and serve in bowls

Suggested Sausages

Toulouse or French country sausages

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