Higginsons of Grange

Sausage And Bean Cassoulet

Recipe from: Love Pork

Sausage And Bean CassouletIngredients




8 free range pork sausages,
50g chorizo sausage (sliced),
3 garlic cloves peeled and finely chopped,
300ml hot vegetable stock,
1 400g can butter beans rinsed and drained,
1 400g can flageolet beans rinsed and drained
3 tbsp tomato purée
1 chilli deseeded and finely chopped
half tsp dried thyme



Our take on the slow-cooked French classic, this recipe make a rich and warming casserole. 

Serves 8, cooking time 1.5 hours

1. In a large heatproof casserole dish heat the oil and cook the chorizo sausage for 3-4 minutes.

2. Add the pork sausages, garlic, stock, beans, tomato and, herbs and chilli.  Preheat the oven to 190°, 170°C Fan, Gas Mark 5.
3. Mix well, cover and cook in a preheated oven for 1-1½ hours or until the sausage is thoroughly cooked.
Serve with steamed green vegetables, mashed potato or crusty bread.

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