Quick Sausage Cassoulet

Quick Sausage Cassoulet

It’s hard to go past a good cassoulet – a traditional Southern French peasant dish of beans, duck and usually pork. Here we’re keeping it simple with sausages and canned beans but you’re welcome to add some duck confit and home cooked beans if you happen to have them lying around.

Enough for: 2
Takes: 10 minutes
3-4 good quality pork sausages
1 can tomatoes (400g / 14oz)
1 can white beans (400g / 14oz), drained
1 tablespoon lemon juice
1 bag baby spinach leaves

1. Heat a medium pan on a high heat. Add a few tablespoons olive oil.

2. Remove sausage skins and crumble the meat into chunks in the pan. Discard the skins. Fry, stirring occasionally for a few minutes, or until sausages are starting to brown on the outside.

3. Add tomatoes and bring to a simmer, Cook for another few minutes or until sausages are cooked through and the sauce is hot.

4. Add beans and bring back to a simmer. Taste. Season.

5. Toss lemon juice with 2 tablespoons extra virgin olive oil. Season and toss the spinach leaves to coat. Serve the Cassoulet with salad on the side.

Prepare Ahead?

The cassoulet will taste even better if allowed to sit in the fridge overnight, so feel free to make in advance. Just leave the salad dressing for the last minute.

Leftover Potential

Wonderful. Although the salad will wilt if kept in the fridge after it has been dressed.

Variations

vegetarian – try a white bean & ricotta ‘cassoulet’. Skip the sausages. Instead, bring the tomato & white beans to a simmer then add spoonfuls of ricotta (about 350g). Season generously and allow to simmer again. You could also just skip the sausage and serve with a poached egg.

vegan – hello mushroom ‘cassoulet’. Replace sausages with halved button mushrooms – about 500g (1lb), Brown the mushrooms as you would sausages then proceed as per the recipe.

duck cassoulet – for an even more decadent experience. Buy two duck confit legs and pan fry them until golden and hot and serve with the sausage cassoulet.

carb lovers / more substantial – toss in cooked pasta or serve with crusty bread and butter.

paleo (gluten, grain + dairy-free) – replace beans with chunks of cooked sweet potato or eggplant.

more veg – add onion carrot & celery or mushrooms.

low carb – replace beans with chunks of cooked eggplant.

Waste Avoidance Strategy

sausages – freeze them.

tomatoes, white beans – pantry.

lemon – will keep in the fridge for months.

baby spinach leaves – best to use for another meal. Can be frozen but will wilt down when defrosted.

Problem Solving Guide

sausages sticking to the pan – if your pan is like mine, your sausages will stick unless you’ve very generous with the oil. Don’t stress, when you add the tomato it will alll cook in together and make your sauce taste even more delicious.

too watery – sounds like you haven’t let the sauce cook for long enough. Give it another few minutes of vigorous simmering.

too bland? – it’s super important to use good quality sausages. For now season more generously, but next time try getting some good Italian style pork sausages from a reputable butcher.

Serving Suggestions

With the salad on the side, this is a great little mid week meal on its own.

For a more breakfasty/brunchish vibe, serve with a poached egg on top.

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