Raymond cooks

Sausage Cassoulet

Sausage Cassoulet
Preparation time:
5 minutes
Cooking time:
25 minutes

This flavourful cassoulet can be served as it is, or with creamy potato purée, or with sautéed potatoes and wilted spinach. It’s the perfect dish to use up those homemade sausages from Raymond’s recipe.

  • Ingredients

    For the cassoulet:
    • 4-6 sausages (depending on how hungry you are)
    • 3 tbsp olive oil
    • ½ white onion, finely diced in your Kenwood food processor
    • 4 large pinches of sea salt flakes
    • 2 turns black pepper
    • 1 sprig of rosemary, coarsely chopped
    • 1 sprig of thyme, coarsely chopped
    • 1 bay leaf
    • 1 tin (about 270g) organic mixed beans, rinsed in cold water and drained
    • 400ml tomato passata

    • One generous pinch of cayenne pepper
    • 2 heaped tsp smoked paprika (optional)
    • 1 tbsp red wine vinegar
    • 1 large handful of chopped flat leaf parsley
    • 50ml recently-boiled water
    To finish:
    • extra virgin olive oil
    • Chopped parsley
  • Method

    For the cassoulet:
    • Preheat the oven to 180C.

    • In a large non-stick sauté pan on a medium heat, gently fry the sausages for about 3 minutes until lightly golden. Transfer the sausages to a plate while you make the sauce…

    • Return the hot pan to a medium heat, add the diced onion, salt, pepper and fresh herbs and leave them to sweat for 1-2 minutes, until the onion has softened.

    • Add the mixed beans, passata, cayenne pepper, paprika, and red wine vinegar, and pour in the water. Stir gently, and continue to cook on a medium-high heat for 3-4 minutes.

    • Lay the caramelised sausages on top, cover them with a lid and place in the preheated oven. After 10 minutes, remove the lid and then continue to cook in the oven for a further 5 minutes.

    • Add a couple of splashes of extra virgin olive oil and scatter with chopped parsley. Serve from the pan at the table.

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