Quick Sausage Cassoulet

Serves 4

  • 4 rashers smoked bacon sliced
  • 2 red onions, halved, peeled and sliced
  • 2 tsp dried rosemary
  • Small bunch of sage, leaves chopped
  • 2 leeks, finely sliced
  • 12 chipolata sausages
  • 200g breadcrumbs
  • 2 cloves of garlic, peeled and crushed
  • 1 x 680g passata
  • 1 x 390g tin of butter beans
  • 1 x 390g tin of haricot beans


  1. Pre-heat grill to high. This is for the sausages. If you don’t have a grill fry them on the hob in a frying pan, but not yet!
  2. Put the bacon into a sturdy roasting tray with a splash of oil and heat with the herbs holding back a tablespoon of sage leaves for the breadcrumbs.
  3. Add the onions and leeks into the roasting tray add a splash of water to stop them sticking and cook for a few minutes.
  4. Put the sausages in another roasting tray and pop under the grill for 8 minutes.
  5. Mix the breadcrumbs with the rest of the sage leaves and the crushed garlic.
  6. Stir the passata and the beans with their juices into the tray of vegetables.
  7. Add half the breadcrumbs on top of the vegetables.
  8. Put the sausages (brown side down) on top of the breadcrumbs.
  9. Sprinkle over the rest of the breadcrumbs.
  10. Pop back under the grill (or alternatively a very hot oven) until the breadcrumbs are browned. (around 4 minutes).

Serve with green vegetables.

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