Quick Sausage Cassoulet

Quick Sausage Cassoulet- a quick version of a classic French cassoulet, made with sausages and cannellini beans and topped with breadcrumbs.

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Making a real French cassoulet is a long process, but when you fancy it for dinner, you don't have the hours spare to make it. I have discovered, after some experimentation, that a quicker cassoulet is possible with sausages. Traditionally, French peasants used goose, partridge or mutton, but I tend not to have those hanging around in my freezer, so sausages it is.

This quick sausage cassoulet recipe is inspired by an old Weight Watchers recipe. I was searching around for something hearty and filling to have for dinner, as there's nothing worse than eating what feels like "diet food" when you're trying to slim down. This feels like the exact opposite.

Normally I avoid recipes that involve more than a couple of processes, too many pans etc, but with this Sausage Cassoulet, I went for it and the result was totally worth it. There a a few simple steps- making the crumbs, cooking the sausages and making the sauce. It's really a very easy recipe, containing cannellini beans, carrots, sausages and garlic breadcrumbs; You won't be disappointed!

Top Tips

• If you want to try and keep the calories down, use reduced fat sausages. I find that low fat Cumberland sausages have the best flavour. 
• Don't be tempted to leave out the step of toasting the breadcrumbs. You'll get a rather soggy underside to the breadcrumb topping if you do. The toasting helps keep it crisper.
• When toasting the breadcrumbs, use a medium heat and keep moving them so they down burn on the bottom. Try to resist wandering off to just quickly do something; they'll be burnt before you know it.

Looking for another sausage recipe? 
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Make Quick Sausage Cassoulet

sausage, cassoulet, quick recipe

French

Yield: 4Author: The Improving CookPin it

Quick Sausage cassoulet

Quick Sausage Cassoulet- a quick version of a classic French cassoulet, made with sausages.

prep time: 20 minscook time: 30 minstotal time: 50 mins

ingredients:

• 8 sausages
• 400g tinned tomatoes
• 400g tin of cannellini beans, drained
• 2 cloves garlic, crushed
• 1 onion
• 3 medium carrots
• 200ml vegetable stock
• 2 slices of bread
• 1 tsp thyme
• 2 tsp olive  oil

instructions

1. Preheat the oven to 200 (180 fan, gas mark 6)

2. Pop the sausages on the grill until they are cooked through and nicely browned. 

3. Chop the onion into small chunks.

4. Peel the carrots and slice them into 1cm circles.

5. While the sausages are cooking, gently fry the onion, 1 clove of the garlic and the carrots in the olive oil, in a large saucepan, on medium heat, until they have softened.

6. Add the tomatoes, the beans and the thyme and stir through.

7. Add the stock, stir and leave to simmer for 15 mins.

8. While the saucepan is bubbling away, cut the cooked sausages into chunks, about 4 pieces from each sausage.

9. Pour the cassoulet and the sausages into a casserole dish or a Pyrex dish.

10. Whizz the bread up into breadcrumbs with a hand blender and then dry toast them in a frying pan along with the remaining crushed garlic.

8. When the breadcrumbs have crisped a little, pour them over the cassoulet  and spread them over as evenly as you can.

9. Put the casserole dish in the oven and leave for 15-20 mins, or until it is nicely browned on top.

NOTES:

*I tend to use low fat cumberland sausages but any sausage will work well as long as it doesn't have a lot of added flavours.

*This cassoulet is lovely served with green veg such a broccoli or green beans. Adding roast potatoes will make the cassoulet stretch across more portions, if you need it to.

* I use a hand blender attachment to whizz up the breadcrumbs.

calories
367

fat (grams)
4.2

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