Save This rustic Sausage and Bean Cassoulet brings the comfort of French countryside cooking right to your table. The combination of savory sausages, creamy beans, and aromatic vegetables creates a deeply satisfying meal that's perfect for gathering loved ones around the table. While traditional cassoulet requires hours of preparation, this simplified version delivers authentic flavors in less time without sacrificing taste.
I first made this cassoulet during a particularly cold January when I craved something hearty yet elegant. My family was so enchanted by the rich aromas filling our home that it has become our signature dish for entertaining during the colder months.
Ingredients
- Pork sausages: provide the foundation of flavor. Look for high quality sausages with at least 80% meat content for the best texture and taste.
- Smoked bacon: adds a wonderful depth that infuses the entire dish. Choose thickly cut bacon for more substantial bites.
- White beans: serve as the creamy backbone. Cannellini beans hold their shape well while still becoming tender and absorbing flavors.
- Mirepoix of onion, carrot and celery: creates the aromatic base. Take time to dice these uniformly for even cooking.
- Canned tomatoes: add brightness and acidity. San Marzano varieties offer superior flavor if available.
- Chicken stock: provides richness. Homemade is ideal, but a good quality low sodium store bought works well too.
- White wine: deglazes and adds complexity. Choose a dry variety you would enjoy drinking.
- Herbs and spices: bring authenticity. Fresh herbs can be substituted at triple the quantity of dried.
- Breadcrumb topping: creates the signature crust. Homemade from day old bread gives the best texture.
Instructions
- Brown the Sausages:
- Heat olive oil in your Dutch oven until shimmering but not smoking. Add the sausages and let them develop a deep golden crust before turning, about 2 minutes per side. The goal is color and partial cooking, not to cook them through. Remove to a plate when browned all over.
- Render the Bacon:
- Add the diced bacon to the same pot with all those wonderful sausage drippings. Cook slowly, allowing the fat to render out and the bacon to become crisp and golden. This takes about 5 minutes and creates an incredible flavor base for the entire dish.
- Build the Aromatic Base:
- Add the diced onion, carrot, celery, and garlic to the rendered bacon fat. Cook gently until everything softens and becomes translucent, about 8 minutes. The vegetables should not brown but rather sweat and release their flavors. This patience here builds the foundation of your cassoulet.
- Bloom the Herbs and Spices:
- Sprinkle in the smoked paprika, dried thyme, rosemary, and bay leaves. Stir constantly for about one minute until you can smell the wonderful aromas releasing from the herbs. This quick toasting activates the essential oils in the herbs and maximizes their flavor contribution.
- Deglaze the Pan:
- Pour in the white wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the wine simmer and reduce slightly for about 2 minutes. This step incorporates all those concentrated flavors back into your dish.
- Combine the Main Components:
- Add the tomatoes, chicken stock, and drained beans to the pot. Stir gently to combine everything without breaking up the beans. The liquid should just barely cover the contents. This creates the perfect consistency for the slow oven cooking ahead.
- Return Sausages and Begin Slow Cooking:
- Nestle the browned sausages into the mixture, pushing them down slightly so they're partially submerged. Season the whole dish with salt and pepper. Cover the pot and transfer to the preheated oven where the magic of slow cooking will transform these ingredients.
- Create the Crispy Topping:
- While the cassoulet bakes, prepare the breadcrumb mixture by combining fresh breadcrumbs with chopped parsley and olive oil. After the initial cooking period, uncover the pot and sprinkle this mixture evenly over the top. Return to the oven uncovered to develop a golden, crunchy crust that contrasts beautifully with the tender stew beneath.
Save The smoked paprika in this recipe is my secret weapon for adding depth without the traditional duck confit. I discovered this trick when adapting this cassoulet for a friend who doesn't eat duck but wanted that same rich, smoky quality. Now I actually prefer this version for everyday cooking, saving the traditional duck confit version for special occasions.
Make It Ahead
This cassoulet actually improves with time, making it perfect for entertaining. You can prepare the entire dish up to the breadcrumb topping stage, cool completely, and refrigerate for up to 3 days. When ready to serve, bring to room temperature for 30 minutes, then heat covered in a 325°F oven until bubbling, about 25 minutes. Add the breadcrumb topping and finish as directed in the recipe. The flavors will have melded beautifully, creating an even more cohesive dish.
Ingredient Substitutions
For a poultry version, substitute chicken or turkey sausages for the pork sausages and turkey bacon for regular bacon. The cooking time remains the same, though chicken sausages may brown more quickly.
If you prefer to avoid alcohol, replace the white wine with additional chicken stock plus 1 tablespoon of white wine vinegar to maintain the acidity that balances the rich flavors.
For a vegetarian adaptation, use vegetable stock, omit the meats, and add 2 cups of roasted mushrooms and 1 cup of roasted root vegetables for umami depth. Add 1 teaspoon of smoked salt to compensate for the missing bacon flavor.
Serving Suggestions
Serve this hearty cassoulet with a simple green salad dressed with a sharp vinaigrette to cut through the richness. The contrast of the cold, crisp salad against the warm, rich cassoulet creates a perfect balance.
For bread, choose a rustic country loaf with a crisp crust and chewy interior. Slice thickly and serve alongside to soak up the flavorful sauce.
A medium bodied red wine like Côtes du Rhône or Pinot Noir complements the dish beautifully without overwhelming the nuanced flavors.
Seasonal Adaptations
Winter version Add 2 cups of root vegetables like parsnips and turnips for extra heartiness
Spring adaptation Lighten it up with fresh peas and asparagus added during the last 15 minutes
Summer twist Incorporate fresh herbs like basil and thyme and serve with a tomato salad
Save Recipe FAQs
- → Which sausages work best for cassoulet?
Traditional choices like Toulouse or Italian-style pork sausages provide extra flavor and texture, but any quality pork sausage works well.
- → Can I make this dish gluten-free?
Yes, simply substitute gluten-free breadcrumbs or omit the topping for a gluten-free main course.
- → What beans are best for this stew?
White beans such as cannellini or Great Northern beans offer a creamy texture and absorb flavors beautifully.
- → How do I store leftovers?
Allow to cool fully, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.
- → What can I serve alongside?
Crusty bread or a green salad are excellent companions; a hearty red wine complements the dish perfectly.