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French · Dinner

Cassoulet with Sausage

Non-vegEasy

Diet: Non-veg · High-protein

Cassoulet with Sausage is a French dish. This home version uses cooked beans and sausage without duck confit.

Prep
25 min
Cook
95 min
Total
120 min
Servings
6
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cassoulet with Sausage.
Representative photograph of Cassoulet with Sausage. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Beans

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 8 min

  1. Heat oil from 30 ml olive oil, 600 g raw pork sausages, 150 g onion, chopped, 200 g carrots, diced, 15 g garlic, chopped; brown sausages 8 minutes, then cook vegetables 6 minutes.

Simmer · About 15 min

  1. Add 1000 g cooked white beans, 500 ml chicken stock, 400 g chopped tomatoes, 1 tsp thyme, 2 bay leaves; simmer 15 minutes. Transfer to a deep ovenproof dish.

Bake · About 60 min

  1. Heat oven to 180°C / 350°F. Cover with mixed 100 g breadcrumbs, 30 ml olive oil and bake 60 minutes until bubbling and sausages reach 71°C / 160°F. Remove bay.

    Check: Look for this result: bubbling and sausages reach 71°C / 160°F.

Tips

  • This home version uses cooked beans and sausage without duck confit.
  • Judge Cassoulet with Sausage by the texture and doneness signs in its steps. Your pan and heat affect how long Cassoulet with Sausage takes to cook.

Substitutions

  • Use cooked chicken sausages and reheat to 74°C / 165°F.

Storage

  • Get perishable Cassoulet with Sausage into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cassoulet with Sausage within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Cassoulet with Sausage to 74°C / 165°F, stirring or turning it for even heating. When Cassoulet with Sausage is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Cassoulet with Sausage includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Cassoulet with Sausage becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Cassoulet with Sausage one day ahead. For Cassoulet with Sausage, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cassoulet with Sausage on the day of serving.

FAQ

What matters most when making Cassoulet with Sausage?

This home version uses cooked beans and sausage without duck confit.

What can I substitute in Cassoulet with Sausage?

Use cooked chicken sausages and reheat to 74°C / 165°F.

Can I prepare Cassoulet with Sausage ahead?

Prepare the measured ingredients for Cassoulet with Sausage one day ahead. For Cassoulet with Sausage, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cassoulet with Sausage on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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