Sausage cassoulet

July 18, 2012 (Last Updated: January 11, 2019)
Sausage cassoulet recipe

Cassoulet is a deliciously robust casserole dish. Sausage cassoulet adds in some extra meaty goodness. This is a flavourful and filling meal that’s perfect for winter. 

Sausage cassoulet

Serves: 4
Cooking Time: 50 mins


  • 60ml (¼ cup) olive oil
  • 100g smoked sausage, chopped
  • 500g beef sausages
  • 3 leeks, washed and thinly sliced
  • 4 garlic cloves, chopped
  • 15ml (1 tbsp) fresh rosemary, chopped
  • 15ml (1 tbsp) fresh sage, chopped
  • 125ml (½ cup) brandy
  • 2 x 410g tins chopped tomatoes
  • 2 x 410g tins cannellini beans, drained
  • 250ml (1 cup) chicken stock
  • 45ml (3 tbsp) tomato paste
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) fresh flat-leaf
  • parsley leaves, roughly chopped
  • crusty bread, to serve



Preheat the oven to 180°C.


Heat 2 tbsp of the oil in a large heavybased casserole dish over medium heat. Add the sausages and sauté for 15 minutes until brown. Remove from the heat and set aside.


Add the leeks and garlic to the casserole dish. Sauté to soften for about 8 minutes over low to medium heat. Add the rosemary, sage and brandy and simmer for about 5 minutes, until the liquid has nearly evaporated.


Return the sausages to the pan. Add the tomatoes, beans, stock and tomato paste. Season well. Bring to the boil, cover with a lid and place in the oven for 30 minutes.


Scatter with the parsley and serve with crusty bread.


To drink: A light, fruity, dry rosé is a refreshing match for this rustic dish that’s full of flavour.

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