Easy Pork & Sausage Cassoulet Recipe

Easy Pork & Sausage Cassoulet Recipe

This recipe makes use of some leftover pork trimmings to make a stunning French cassoulet. The dish contains pork, sausage, beans and loads of rich, satisfying flavour.

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Introduction

Cassoulet is considered to be a peasant’s dish. It’s easy to see why. The base dish relies on the beans to give it its nutritional content. Any additional proteins might be better seen as a bonus, rather than as an absolute.

Certainly, the dish is very versatile I described the value of pork above, but there are plenty of other options for a cassoulet. There are parts of France in which a cassoulet is more likely to contain lamb than pork. Others in which it is more likely to contain game birds or poultry.

Even the nature of the pork is dependant on the availability of ingredients. Some versions of the dish might contain pork shoulder, as I have here. Others might only contain sausagemeat, The only real constant is the beans.

About the Easy Pork & Sausage Cassoulet Recipe

This particular version of the dish contains both pork shoulder and sausage. I have omitted bacon because I had none in at the time of writing. Normally, I would wait until I had that ingredient to make it. But I think there’s something to be said for being real when it comes to peasant dishes.

After all, these dishes are defined by the availability of the ingredients around. Historically speaking, it is hard to imagine a so-called peasant, turning down a perfectly good pork and bean casserole because he had only sausage and not bacon. More likely, something else would go in its place. And the dish might even be better for it!

Under normal circumstances, the dish is served with a wonderful crust on top. The crust is formed in the oven, cooked long and slow. In this recipe, we will do things a little differently. Because the dish is cooked on the stove, a crust will be added separately, in the form of breadcrumbs.

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Easy Pork & Sausage Cassoulet Recipe

This recipe makes use of some leftover pork trimmings to make a stunning French cassoulet. The dish contains pork, sausage, beans and loads of rich, satisfying flavour.
Prep Time 30 mins
Course Main Course
Cuisine French
Servings 2 People

Ingredients
  

  • 400 g Pork shoulder, belly or otherwise
  • 2 Sausages
  • 1 cup Butter Beans or any other similar beans
  • 1/2 cup Pearl Barley
  • 1 lrg Onion
  • 2 sticks Celery
  • 1 Carrot
  • 3 cloves Garlic
  • 1 tsp Fennel Seeds
  • 1 Bay Leaf
  • Rosemary
  • 400 ml Stock
  • Duck Fat optional – oil or any other animal fat would work as well
  • Salt
  • Olive Oil
  • Lemon Juice
  • Parsley
  • 3 Slices Crusty Bread
  • Black Pepper
  • 1 tbsp Mustard

Instructions
 

Make the breadcrumbs

  • Pre-heat an oven to 180c.
  • Bake one of the slices of bread for 20 – 25 minutes, then blend into breadcrumbs with a little salt, pepper and optional herbs.

Prep your meat and veg

  • If you’re using dried beans you will have to soak them in water overnight.
  • Chop your meat to bitesize pieces and season with salt.
  • Fry off on all sides in some of the duck fat, then set aside.
  • Finely dice your garlic, onions, celery and carrot.

Cook

  • Add them to a medium pan with some duck fat or oil. Cook through for 6 – 8 minutes and season with salt.
  • Make a gap and top up the fat if necessary, then add the fennel seeds to that gap and cook for another minute or two.
  • Add the meat back in, along with the pearl barley and the beans. Stir everything together.
  • Add a bay leaf, a couple of sprigs of rosemary and the stock, then simmer.
  • Allow the mixture to simmer over 3 – 5 hours on a low-medium heat. Top up the water when required, but you do want it to reduce into a thick sauce.
  • Check the seasoning and add pepper if desired. You can also add a spoonful of mustard and stir in if you like.

Plate

  • Plate up and sprinkle over the breadcrumbs.
  • Garnish with oil, parsley and lemon juice.
  • Serve with the remaining slices of bread.
Keyword cassoulet, easy cassoulet recipe, sausage cassoulet recipe

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