This delicious Sausage Cassoulet from James Martin is a hearty and comforting meal, perfect for cooler days. Packed with pork sausages, crispy bacon, and tender beans, it’s simple to make and full of flavor. You can easily adjust the ingredients based on what you have on hand, making it a versatile, cozy dish for any occasion.
Ingredients Needed
- 25g (1.8 tbsp) olive oil
- 12 large pork sausages
- 4 slices streaky bacon, cut into 2 cm slices
- 3 cloves garlic, crushed
- 1 leek, diced
- 1 carrot, diced
- 2 sticks celery, diced
- 1 shallot, diced
- 400g (14 oz) Cirio tinned tomatoes
- 300g (about 1 1/2 cups) haricot beans, drained
- A few sprigs of rosemary
- 1 tbsp Worcestershire sauce
- 15g (1 tbsp) butter
- Salt and pepper, to taste
- 1 small bunch parsley, chopped
Pesto:
- 1 small bunch basil
- 1 clove garlic
- 25g (2 tbsp) pine nuts
- 50g (1/2 cup) grated parmesan
- 75ml (5 tbsp) olive oil
How To Make Sausage Cassoulet
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Cook the sausages: Heat a large non-stick pan until hot, add the olive oil, then add the sausages and cook for 5 minutes, until browned. Transfer the sausages to the oven and cook for 10 minutes.
- Cook the bacon and vegetables: Add the bacon to the same pan and fry for 2 minutes. Add all the diced vegetables (leek, carrot, celery, shallot) and cook for 5 minutes.
- Simmer the beans and tomatoes: Add the beans and the tinned tomatoes to the pan, followed by Worcestershire sauce and rosemary. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Make the pesto: For the pesto, place the basil, garlic, pine nuts, parmesan, and olive oil into a small food processor. Blitz until smooth.
- Finish and serve: Stir the butter into the cassoulet, season with salt and pepper, then sprinkle with chopped parsley. Spoon the cassoulet onto plates, top with sausages, and drizzle with pesto.
Recipe Tips
- Brown the sausages properly: Make sure to brown the sausages well before putting them in the oven. This adds a nice caramelized flavor to the dish.
- Simmer the cassoulet: Don’t rush the simmering step. Let the mixture cook for a full 5 minutes to let the flavors blend.
- Adjust the seasoning: Taste the dish before serving and adjust the salt and pepper. Adding a little more Worcestershire sauce can also enhance the depth of flavor.
- Make the pesto fresh: For the best taste, make the pesto just before serving. Fresh pesto adds a burst of flavor that makes the dish stand out.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Sausage Cassoulet cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the cassoulet cool completely before freezing. Store in an airtight container or freezer bag for up to 3 months. To serve, thaw in the fridge overnight and reheat thoroughly.
- Reheat: Reheat the cassoulet in a pan over medium heat, stirring occasionally, for about 5-7 minutes, or until hot. Add a little water if needed to loosen it up.
Nutrition Facts
Serving Size: 1 cup (about 240g)
- Calories: 350
- Total Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 850mg
- Potassium: 550mg
- Total Carbohydrate: 28g
- Dietary Fiber: 7g
- Sugars: 5g
- Protein: 20g
Try More James Martin Recipes:
- James Martin Aubergine Lasagne
- James Martin Butternut Squash Soup
- James Martin Creamed Leeks
- James Martin Apple Pie Recipe
James Martin Sausage Cassoulet
Description
This delicious Sausage Cassoulet from James Martin is a hearty and comforting meal, perfect for cooler days. Packed with pork sausages, crispy bacon, and tender beans, it’s simple to make and full of flavor. You can easily adjust the ingredients based on what you have on hand, making it a versatile, cozy dish for any occasion.
Ingredients
Pesto:
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Cook the sausages: Heat a large non-stick pan until hot, add the olive oil, then add the sausages and cook for 5 minutes, until browned. Transfer the sausages to the oven and cook for 10 minutes.
- Cook the bacon and vegetables: Add the bacon to the same pan and fry for 2 minutes. Add all the diced vegetables (leek, carrot, celery, shallot) and cook for 5 minutes.
- Simmer the beans and tomatoes: Add the beans and the tinned tomatoes to the pan, followed by Worcestershire sauce and rosemary. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Make the pesto: For the pesto, place the basil, garlic, pine nuts, parmesan, and olive oil into a small food processor. Blitz until smooth.
- Finish and serve: Stir the butter into the cassoulet, season with salt and pepper, then sprinkle with chopped parsley. Spoon the cassoulet onto plates, top with sausages, and drizzle with pesto.
Notes
- Brown the sausages properly: Make sure to brown the sausages well before putting them in the oven. This adds a nice caramelized flavor to the dish.
- Simmer the cassoulet: Don’t rush the simmering step. Let the mixture cook for a full 5 minutes to let the flavors blend.
- Adjust the seasoning: Taste the dish before serving and adjust the salt and pepper. Adding a little more Worcestershire sauce can also enhance the depth of flavor.
- Make the pesto fresh: For the best taste, make the pesto just before serving. Fresh pesto adds a burst of flavor that makes the dish stand out.
James Martin Sausage Cassoulet