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Sassy Sausage Cassoulet

Dating back to the Hundred Years War, legend has it that cassoulet, the classic dish of South-West France, was invented to fortify soldiers fighting off English invaders. Alors!

Cassoulet is a hearty peasant dish of white beans, mixed with different types of meat according to the region where it is made. The first cassoulet was supposedly made in Castelnaudary with goose or duck. But there are as many recipes as there cooks. In Toulouse it’s sausage or mutton, and when they’re in season, Carcassonne partridges. In this recipe it’s sausages and bacon.

This is another slow cooker favourite Just chop up your ingredients in the morning, turn on, leave – and come home to the most gorgeous smelling dinner.

Prep time 25 minutes
Cooking time eight hours

Sassy sausage cassoulet

Ingredients – Serves Two

1 tbsp olive oil
4 Cumberland sausages
2 rashers smoked streaky bacon
1 onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1 garlic cloves, crushed
50 ml white wine
2 tbsp tomato purée
2 tsp thyme leaves
1 tsp oregano, chopped
2 x 200g tin tomatoes
200g tin butter beans, drained
1 tsp smoked paprika
150ml chicken or vegetable stock
Crusty bread, to serve


In a large frying pan, heat a little oil, then fry the sausages and bacon on high until golden all over. Set aside and fry the vegetables and garlic together in the same way, very quickly. Just before they are ready, pour in the white wine and scrape the bottom of the pan to get all the flavour.
Pour the contents of the pan into a slow cooker. Add the meat, and the remaining ingredients. Mix well and season. Cook for eight hours on low.

Serve with big chunks of crusty bread.

Getting it all sorted out

All the equipment needed for making this delicious, comforting autumn meal is available in the Butterfly Loft.

Some of the basic ingredients are already in the kitchenette, so check before you go shopping.

Within a minute’s walk of the Butterfly Loft is our pretty High Street where you’ll find shops selling everything you need for this recipe (and much more). We have an excellent local butcher, H Green & Son, plus a Budgens and McColls. Every Saturday morning there’s a traditional market in Timor Court featuring a large fruit and veg stall with good quality produce.

And (doing our bit for the environment) we provide Butterfly shopping bags so you can shop your socks off!

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