Everyday Kitchen

French · Dinner

Cassoulet with Sausage

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Cassoulet with Sausage one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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