Sausage Cassoulet

clock 15 minutes + 1 hour 15 minutes bowl Serves 4


  • 1 Tbsp oil
  • 6 lamb sausages
  • 2 onions, chopped
  • 3 cloves of garlic, chopped
  • 1 Tbsp fresh thyme plus extra for garnishing
  • 420g can cannellini beans
  • Salt and pepper to taste
  • 2 Tbsp tomato puree
  • 100g breadcrumbs
  • 800g potatoes, peeled
  • 1 Tbsp butter
  • ¼ cup milk
  • 2 Tbsp chopped parsley for garnishing
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  • Preheat oven to 140°C.

  • Heat oil in an oven proof dish approximately 20cm x 15cm over a medium heat and brown sausages, turning them occasionally until golden brown on all sides. Transfer to a plate.

  • Turn heat down to low and add onions. Cook for 10 minutes until softened, stirring occasionally. Add garlic, cook for another minute.

  • Add thyme, cannellini beans and sausages. Season with salt and pepper.

  • Whisk 850mls water together with tomato puree and pour over the sausages and beans. Cover with a lid and bake for 1 hour.

  • Take the lid off, sprinkle the breadcrumbs all over the top and bake (without a lid) until golden.

  • To make the mashed potato: Boil potatoes in salted water for 15 minutes or until soft. Drain, then mash. Stir through butter and milk then season with salt and pepper.

  • Serve the cassoulet with mashed potato and garnish with parsley and thyme.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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