Food Nation | Sausage Cassoulet


Sausage Cassoulet

Prep: 15 (mins)
Cooking: 35 (mins)
Feeds: 4-6

A rich ragu and classic cassoulet – what could be better as a winter warmer. It might be a feast with friends or family or just the perfect one dish wonder. Packed with goodness and full of flavour it is perfect for both.


1. Heat 1 tbsp oil in a nonstick deep sauté or frying pan until hot. Add the sausages and fry over a medium heat, until golden. Set aside.
2. Pop the remaining oil in the pan and add the onion, carrot, celery and garlic. Cover with a lid and cook gently for 10 minutes, stirring occasionally.
3. Add the cherry tomatoes, cannellini beans, chopped pepper, tomato paste, bay leaf, red wine vinegar and stock and cook for 15 minutes.
4. Return the sausages to the pan. Simmer, uncovered, for 10 minutes.
5. Season to taste.
6. Add all the gremolata ingredients in a small bowl, mix and season to taste. Drizzle on top and serve.


  • 2 tbsp olive oil
  • Mushroom & Grains Super Sausies
  • 1 onion, finely chopped
  • 1 large carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, finely chopped
  • 400g can cherry tomatoes
  • 400g can cannellini beans, drained and rinsed
  • 1 red or yellow pepper, roughly chopped
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 tbsp red wine vinegar
  • 250ml vegetable stock
  • A handful of flat-leaf parsley, roughly chopped
  • 2 garlic cloves, finely chopped
  • Zest of a lemon
  • 2 tsp lemon juice
  • 1/2 cup olive oil
  • Chilli flakes
  • Salt and pepper to taste