Sausage Cassoulet

Sausage Cassoulet

Sausage Cassoulet

Cook Time
25 Minutes
Smoked Sausage and Bean Cassoulet
  • 1 tablespoons oil

  • 1 onion, chopped

  • 1 teaspoon Garlic Granules

  • 1 tablespoons Herbes de Provence

  • 440 g tin mixed beans, drained and rinsed

  • 420 g tin baked beans

  • 225 gram (8 ounce) smoked sausage, sliced

  • 1 red pepper, diced

  • 1 tablespoons tomato purée

  • 150 millilitre (1/4 pint) chicken stock

  • To serve:

  • 4 crusty rolls

Key Products
Garlic Granules

Product Information

£ 1.90/unit,47g
Herbes de Provence

Product Information

£ 2.00/unit,11g


  • 1 Heat the oil in a large saucepan and fry the onion until browned. Add the Garlic Granules and Herbes de Provence. Stir in the remaining ingredients and bring to the boil. Cover and simmer for 15-20 minutes, stirring occasionally.
  • 2 Serve with the bread rolls or alternatively, cut the tops off the rolls, scoop out the middles and fill with the cassoulet. Great to serve outdoors at bonfires or on Halloween.