Sausage Cassoulet
A hearty French-inspired cassoulet with Toulouse sausages, bacon lardons, and haricot beans slow-cooked in a rich tomato and wine sauce, topped with a golden breadcrumb crust.
TOTAL TIME
10 hr 55 min
ACTIVE TIME
54 min
QUANTITY
~6.35 l
DIFFICULTY
Easy
CUISINE
French
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/20
Tools0/16
Ingredients0/20 gathered · 4 servings
300g
3,500ml
1piece
2piece
3piece
4clove
2tbsp
650g
150g
2tbsp
1tsp
150ml
400g
600ml
6sprig
2piece
1tsp
0.5tsp
80g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 3,500ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 4clove | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 650g | — | — | |
| 9 | | 150g | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 150ml | — | — | |
| 13 | | 400g | — | — | |
| 14 | | 600ml | — | — | |
| 15 | | 6sprig | — | — | |
| 16 | | 2piece | — | — | |
| 17 | | 1tsp | — | — | |
| 18 | | 0.5tsp | — | — | |
| 19 | | 80g | — | — | |
| 20 | | 15g | — | — |
Tools18 items
Procedure67 steps
1 of 67
The day before, put the haricot beans in the large bowl.
Dried haricot beans · 300 g
⏱ 10s
ResultDried haricot beans2 of 67
Cover with 1.5 litres of cold water.
Water · 1,500 ml⏱ 15s
ResultBeans in water3 of 67
Leave to soak for at least 8 hours, until plump.
⏱ 8 hr
ResultSoaked haricot beans6 of 67
Tip the beans into the large saucepan.
⏱ 10s
ResultBean soaking water7 of 67
Cover with 2 litres of fresh cold water.
Water · 2,000 ml⏱ 20s
ResultBeans in fresh water8 of 67
Bring to the boil.
⏱ 8 min
ResultBoiling beans9 of 67
Boil hard for 10 minutes; this makes the beans safe to eat.
⏱ 10 min
ResultHard-boiled beans10 of 67
Turn the heat down and simmer for about 45 minutes, until just tender but still holding their shape.
⏱ 45 min
ResultCooked haricot beans13 of 67
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion14 of 67
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves17 of 67
Lay the carrots on the board.
Carrots · 2 piece⏱ 5s
ResultCarrots21 of 67
Lay the celery on the board.
Celery sticks · 3 piece⏱ 5s
ResultCelery sticks24 of 67
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove25 of 67
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves28 of 67
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
29 of 67
Pour the olive oil into the large flameproof casserole.
Extra-virgin olive oil · 2 tbsp
⏱ 5s
ResultExtra-virgin olive oil30 of 67
Heat over a medium-high heat.
⏱ 1 min
ResultHot oil31 of 67
Add the 8 Toulouse sausages, about 650 g.
Toulouse sausages · 650 g
⏱ 20s
ResultSausages in oil32 of 67
Brown them for about 8 minutes, turning, until golden all over; they finish cooking in the oven.
⏱ 8 min
ResultBrowned sausages34 of 67
Add the lardons and turn the heat to medium.
Smoked streaky bacon lardons · 150 gBrowned sausages · step 33⏱ 10s
ResultLardons in fat35 of 67
Fry for about 5 minutes, stirring, until golden and the fat has run.
⏱ 5 min
ResultGolden lardons37 of 67
Cook for about 10 minutes, stirring now and then, until soft.
⏱ 10 min
ResultSoftened mirepoix39 of 67
Stir for a minute, until fragrant.
⏱ 1 min
ResultFragrant mirepoix40 of 67
Add the tomato purée.
Tomato purée · 2 tbsp⏱ 10s
ResultMirepoix and tomato purée41 of 67
Add the smoked paprika.
Smoked paprika · 1 tsp⏱ 5s
ResultSpiced base42 of 67
Stir for 2 minutes.
⏱ 2 min
ResultCooked cassoulet base43 of 67
Pour in the wine and scrape up the browned bits.
Dry white wine · 150 ml⏱ 15s
ResultBase and wine44 of 67
Let it bubble until reduced by half.
⏱ 3 min
ResultReduced base45 of 67
Add the chopped tomatoes.
Tinned chopped tomatoes · 400 g⏱ 10s
ResultBase and tomatoes46 of 67
Pour in the stock.
Chicken stock · 600 ml⏱ 10s
ResultCassoulet liquor47 of 67
Add the thyme sprigs.
Fresh thyme · 6 sprig⏱ 5s
ResultLiquor with thyme48 of 67
Add the bay leaves.
Bay leaves · 2 piece⏱ 5s
ResultLiquor with herbs50 of 67
Add the salt.
Salt · 1 tsp⏱ 5s
ResultSalted beans51 of 67
Add the pepper and stir.
Ground black pepper · 0.5 tsp⏱ 15s
ResultSeasoned beans52 of 67
Push the sausages down into the beans.
⏱ 20s
ResultAssembled cassoulet53 of 67
Bring to a simmer on the hob.
⏱ 4 min
ResultSimmering cassoulet54 of 67
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering cassoulet55 of 67
Bake uncovered for 1 hour.
⏱ 1 hr
ResultPart-baked cassoulet56 of 67
Using oven gloves, take the casserole out.
⏱ 10s
ResultPart-baked cassoulet57 of 67
Fish out the thyme stalks and bay leaves onto a small plate.
⏱ 30s
ResultPart-baked cassouletused in step 5958 of 67
Throw them away.
⏱ 5s
59 of 67
Scatter the breadcrumbs evenly over the top.
Stale white breadcrumbs · 80 gPart-baked cassoulet · step 57⏱ 20s
ResultCassoulet with crumbs60 of 67
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultCassoulet with crumbs61 of 67
Bake for 30 minutes more, until the crust is golden and the sausages read 72 °C on a thermometer.
⏱ 30 min
ResultCassoulet with golden crust62 of 67
Using oven gloves, take the casserole out.
⏱ 10s
ResultCassoulet with golden crust63 of 67
Leave to rest for 10 minutes.
⏱ 10 min
ResultRested cassoulet64 of 67
Lay the parsley on the board.
Flat-leaf parsley · 15 g⏱ 5s
ResultFlat-leaf parsley67 of 67
Scatter the parsley over and bring the casserole to the table.
⏱ 10s
ResultSausage CassouletTotal Time10 hr 55 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | The day before, put the haricot beans in the large bowl.⏱ 10sResultDried haricot beans |
| 2 | 1,500 ml | | Cover with 1.5 litres of cold water.⏱ 15sResultBeans in water |
| 3 | — | | Leave to soak for at least 8 hours, until plump.⏱ 8 hrResultSoaked haricot beans |
| 4 | Soaked haricot beansstep 3 |  | Drain the beans in the colander.⏱ 20sResultBean soaking waterused in step 6 |
| 5 | Bean soaking waterstep 4 | | Pour away the soaking water.⏱ 5s |
| 6 | Bean soaking waterstep 4 | | Tip the beans into the large saucepan.⏱ 10sResultBean soaking water |
| 7 | 2,000 ml | | Cover with 2 litres of fresh cold water.⏱ 20sResultBeans in fresh water |
| 8 | — | | Bring to the boil.⏱ 8 minResultBoiling beans |
| 9 | — | | Boil hard for 10 minutes; this makes the beans safe to eat.⏱ 10 minResultHard-boiled beans |
| 10 | — | | Turn the heat down and simmer for about 45 minutes, until just tender but still holding their shape.⏱ 45 minResultCooked haricot beans |
| 11 | Cooked haricot beansstep 10 | | Drain them in the colander.⏱ 20sResultDrained haricot beansused in step 49 |
| 12 | Drained haricot beansstep 11 | | Pour away the cooking water.⏱ 5s |
| 13 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 14 | Yellow onionstep 13 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 15 | Peeled onion halvesstep 14 | | Dice the peeled onion halves⏱ 1 min 30sResultDiced onion |
| 16 | Diced onionstep 15 |  | Put the onion in the medium bowl.⏱ 5sResultDiced onion |
| 17 | 2 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 18 | Carrotsstep 17 |  | Peel the carrots on the chopping board⏱ 40sResultPeeled carrots |
| 19 | Peeled carrotsstep 18 | | Cut them into 1 cm dice.⏱ 2 minResultDiced Carrots |
| 20 | Diced Carrotsstep 19 | | Add them to the onion.⏱ 5sResultOnion and carrot |
| 21 | 3 piece | | Lay the celery on the board.⏱ 5sResultCelery sticks |
| 22 | Celery sticksstep 21 | | Trim the ends and cut into 1 cm dice.⏱ 1 min 30sResultDiced celery |
| 23 | Diced celerystep 22 | | Add it to the bowl.⏱ 5sResultMirepoixused in step 36 |
| 24 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 25 | Garlic clovestep 24 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 26 | Peeled garlic clovesstep 25 | | Slice the garlic thinly.⏱ 45sResultSliced garlic |
| 27 | Sliced garlicstep 26 |  | Put the garlic in the small bowl.⏱ 5sResultSliced garlicused in step 38 |
| 28 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 29 | 2 tbsp | | Pour the olive oil into the large flameproof casserole.⏱ 5sResultExtra-virgin olive oil |
| 30 | — | | Heat over a medium-high heat.⏱ 1 minResultHot oil |
| 31 | 650 g | | Add the 8 Toulouse sausages, about 650 g.⏱ 20sResultSausages in oil |
| 32 | — | | Brown them for about 8 minutes, turning, until golden all over; they finish cooking in the oven.⏱ 8 minResultBrowned sausages |
| 33 | Browned sausagesstep 32 |  | Lift them onto the plate.⏱ 20sResultBrowned sausagesused in step 52 |
| 34 | 150 g | | Add the lardons and turn the heat to medium.⏱ 10sResultLardons in fat |
| Browned sausagesstep 33 | |||
| 35 | — | | Fry for about 5 minutes, stirring, until golden and the fat has run.⏱ 5 minResultGolden lardons |
| 36 | Mirepoixstep 23 | | Add the onion, carrot and celery.⏱ 10sResultLardons and mirepoix |
| 37 | — | | Cook for about 10 minutes, stirring now and then, until soft.⏱ 10 minResultSoftened mirepoix |
| 38 | Sliced garlicstep 27 | | Add the garlic.⏱ 5sResultMirepoix and garlic |
| 39 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant mirepoix |
| 40 | 2 tbsp | | Add the tomato purée.⏱ 10sResultMirepoix and tomato purée |
| 41 | 1 tsp | | Add the smoked paprika.⏱ 5sResultSpiced base |
| 42 | — | | Stir for 2 minutes.⏱ 2 minResultCooked cassoulet base |
| 43 | 150 ml | | Pour in the wine and scrape up the browned bits.⏱ 15sResultBase and wine |
| 44 | — | | Let it bubble until reduced by half.⏱ 3 minResultReduced base |
| 45 | 400 g | | Add the chopped tomatoes.⏱ 10sResultBase and tomatoes |
| 46 | 600 ml | | Pour in the stock.⏱ 10sResultCassoulet liquor |
| 47 | 6 sprig | | Add the thyme sprigs.⏱ 5sResultLiquor with thyme |
| 48 | 2 piece | | Add the bay leaves.⏱ 5sResultLiquor with herbs |
| 49 | Drained haricot beansstep 11 | | Add the beans.⏱ 10sResultBeans in liquor |
| 50 | 1 tsp | | Add the salt.⏱ 5sResultSalted beans |
| 51 | 0.5 tsp | | Add the pepper and stir.⏱ 15sResultSeasoned beans |
| 52 | Browned sausagesstep 33 | | Push the sausages down into the beans.⏱ 20sResultAssembled cassoulet |
| 53 | — | | Bring to a simmer on the hob.⏱ 4 minResultSimmering cassoulet |
| 54 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering cassoulet |
| 55 | — | | Bake uncovered for 1 hour.⏱ 1 hrResultPart-baked cassoulet |
| 56 | — | | Using oven gloves, take the casserole out.⏱ 10sResultPart-baked cassoulet |
| 57 | Part-baked cassouletstep 56 | | Fish out the thyme stalks and bay leaves onto a small plate.⏱ 30sResultPart-baked cassouletused in step 59 |
| 58 | — | | Throw them away.⏱ 5s |
| 59 | 80 g | | Scatter the breadcrumbs evenly over the top.⏱ 20sResultCassoulet with crumbs |
| Part-baked cassouletstep 57 | |||
| 60 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultCassoulet with crumbs |
| 61 | — | | Bake for 30 minutes more, until the crust is golden and the sausages read 72 °C on a thermometer.⏱ 30 minResultCassoulet with golden crust |
| 62 | — | | Using oven gloves, take the casserole out.⏱ 10sResultCassoulet with golden crust |
| 63 | — | | Leave to rest for 10 minutes.⏱ 10 minResultRested cassoulet |
| 64 | 15 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 65 | Flat-leaf parsleystep 64 | | Chop the leaves finely.⏱ 40sResultFinely chopped parsley |
| 66 | Finely chopped parsleystep 65 | | Put them in the small bowl.⏱ 5sResultFinely chopped parsley |
| 67 | Finely chopped parsleystep 66 | | Scatter the parsley over and bring the casserole to the table.⏱ 10sResultSausage Cassoulet |
| Total Time | 10 hr 55 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,102kcal | |
| 47g | |
| 74g | |
| 27g | |
| 60g | |
| 11g | |
| 10g | |
| 2,684mg |
Ingredients0/20
Tools0/16
French · Recipe
Sausage Cassoulet
A hearty French-inspired cassoulet with Toulouse sausages, bacon lardons, and haricot beans slow-cooked in a rich tomato and wine sauce, topped with a golden breadcrumb crust.
What you’ll doYou will soak and boil dried haricot beans, then brown Toulouse sausages and smoked lardons in a casserole and soften onion, carrot, celery and garlic in the fat. Add tomato purée, paprika, wine, tomatoes, stock and herbs, stir in the beans and push the sausages back in. Bake uncovered for an hour, lift out the herbs, scatter breadcrumbs over and bake for 30 minutes more until the crust is golden.
Serves4
Total10 hr 55 min
LevelMedium
Ingredients
- Dried haricot beans300 g
- Water3,500 ml
- Yellow onion1 piece
- Carrots2 piece
- Celery sticks3 piece
- Garlic clove4 clove
- Extra-virgin olive oil2 tbsp
- Toulouse sausages650 g
- Smoked streaky bacon lardons150 g
- Tomato purée2 tbsp
- Smoked paprika1 tsp
- Dry white wine150 ml
- Tinned chopped tomatoes400 g
- Chicken stock600 ml
- Fresh thyme6 sprig
- Bay leaves2 piece
- Salt1 tsp
- Ground black pepper0.5 tsp
- Stale white breadcrumbs80 g
- Flat-leaf parsley15 g
Tools
Large saucepanTongsGarlic bowl (small bowl)Parsley bowl (small bowl)OvenSmall plateChef's knifeMedium bowlLarge bowlCasseroleWooden spoonColanderCooking thermometerPeelerPlateOven gloveChopping boardThermometer
Method
1
The day before, put the haricot beans in the large bowl.
10sLarge bowlDried haricot beans · 300 g
2
Cover with 1.5 litres of cold water.
15sLarge bowlWater · 1,500 ml
3
Leave to soak for at least 8 hours, until plump.
8 hrLarge bowl
4
Drain the beans in the colander.
Result · Bean soaking water · used in step 6
20sColanderSoaked haricot beans · step 3
5
Pour away the soaking water.
5sLarge bowlBean soaking water · step 4
6
Tip the beans into the large saucepan.
10sLarge saucepanBean soaking water · step 4
7
Cover with 2 litres of fresh cold water.
20sLarge saucepanWater · 2,000 ml
8
Bring to the boil.
8 minLarge saucepan
9
Boil hard for 10 minutes; this makes the beans safe to eat.
10 minLarge saucepan
10
Turn the heat down and simmer for about 45 minutes, until just tender but still holding their shape.
45 minLarge saucepan
11
Drain them in the colander.
Result · Drained haricot beans · used in step 49
20sColanderCooked haricot beans · step 10
12
Pour away the cooking water.
5sLarge saucepanDrained haricot beans · step 11
13
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
14
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 13
15
Dice the peeled onion halves
1 min 30sChopping board, Chefs knifePeeled onion halves · step 14
16
Put the onion in the medium bowl.
5sMedium bowlDiced onion · step 15
17
Lay the carrots on the board.
5sChopping boardCarrots · 2 piece
18
Peel the carrots on the chopping board
40sPeelerCarrots · step 17
19
Cut them into 1 cm dice.
2 minChefs knifePeeled carrots · step 18
20
Add them to the onion.
5sMedium bowlDiced Carrots · step 19
21
Lay the celery on the board.
5sChopping boardCelery sticks · 3 piece
22
Trim the ends and cut into 1 cm dice.
1 min 30sChopping board, Chefs knifeCelery sticks · step 21
23
Add it to the bowl.
Result · Mirepoix · used in step 36
5sMedium bowlDiced celery · step 22
24
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
25
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 24
26
Slice the garlic thinly.
45sChopping board, Chefs knifePeeled garlic cloves · step 25
27
Put the garlic in the small bowl.
Result · Sliced garlic · used in step 38
5sGarlic bowl (small bowl)Sliced garlic · step 26
28
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
29
Pour the olive oil into the large flameproof casserole.
5sCasseroleExtra-virgin olive oil · 2 tbsp
30
Heat over a medium-high heat.
1 minCasserole
31
Add the 8 Toulouse sausages, about 650 g.
20sCasserole, TongsToulouse sausages · 650 g
32
Brown them for about 8 minutes, turning, until golden all over; they finish cooking in the oven.
8 minCasserole, Tongs
33
Lift them onto the plate.
Result · Browned sausages · used in step 52
20sPlate, TongsBrowned sausages · step 32
34
Add the lardons and turn the heat to medium.
10sCasseroleSmoked streaky bacon lardons · 150 g
35
Fry for about 5 minutes, stirring, until golden and the fat has run.
5 minCasserole, Wooden spoon
36
Add the onion, carrot and celery.
10sCasseroleMirepoix · step 23
37
Cook for about 10 minutes, stirring now and then, until soft.
10 minCasserole, Wooden spoon
38
Add the garlic.
5sCasseroleSliced garlic · step 27
39
Stir for a minute, until fragrant.
1 minCasserole, Wooden spoon
40
Add the tomato purée.
10sCasseroleTomato purée · 2 tbsp
41
Add the smoked paprika.
5sCasseroleSmoked paprika · 1 tsp
42
Stir for 2 minutes.
2 minCasserole, Wooden spoon
43
Pour in the wine and scrape up the browned bits.
15sCasserole, Wooden spoonDry white wine · 150 ml
44
Let it bubble until reduced by half.
3 minCasserole
45
Add the chopped tomatoes.
10sCasseroleTinned chopped tomatoes · 400 g
46
Pour in the stock.
10sCasseroleChicken stock · 600 ml
47
Add the thyme sprigs.
5sCasseroleFresh thyme · 6 sprig
48
Add the bay leaves.
5sCasseroleBay leaves · 2 piece
49
Add the beans.
10sCasseroleDrained haricot beans · step 11
50
Add the salt.
5sCasseroleSalt · 1 tsp
51
Add the pepper and stir.
15sCasserole, Wooden spoonGround black pepper · 0.5 tsp
52
Push the sausages down into the beans.
20sCasserole, TongsBrowned sausages · step 33
53
Bring to a simmer on the hob.
4 minCasserole
54
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
55
Bake uncovered for 1 hour.
160°C1 hrCasserole
56
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
57
Fish out the thyme stalks and bay leaves onto a small plate.
Result · Part-baked cassoulet · used in step 59
30sSmall plate, TongsPart-baked cassoulet · step 56
58
Throw them away.
5sSmall plate
59
Scatter the breadcrumbs evenly over the top.
20sCasseroleStale white breadcrumbs · 80 g
60
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
61
Bake for 30 minutes more, until the crust is golden and the sausages read 72 °C on a thermometer.
160°C30 minCasserole, Thermometer
62
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
63
Leave to rest for 10 minutes.
10 minCasserole
64
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 15 g
65
Chop the leaves finely.
40sChopping board, Chefs knifeFlat-leaf parsley · step 64
66
Put them in the small bowl.
5sParsley bowl (small bowl)Finely chopped parsley · step 65
67
Scatter the parsley over and bring the casserole to the table.
Result · Sausage Cassoulet
10sCasseroleFinely chopped parsley · step 66
Printed 6 October 2026