Smoked Sausage Cassoulet
Indulge in the comforting, rustic flavors of this Smoked Sausage Cassoulet, a hearty one-pot dish brimming with rich, aromatic ingredients. Featuring tender slices of smoky sausage, creamy white beans, and a medley of sautéed vegetables like carrots, celery, and onions, this French-inspired casserole is slow-simmered with fresh thyme, garlic, and a splash of chicken broth for maximum depth of flavor. Topped with a golden, buttery breadcrumb crust and baked to perfection, this cassoulet is a true showcase of layered textures and bold, savory taste. Perfect for cozy dinners, this crowd-pleasing recipe pairs beautifully with crusty bread or a crisp side salad, delivering an irresistible meal in just 90 minutes. Whether you’re looking for a comforting classic or an elevated twist on a weeknight dinner, this smoked sausage cassoulet is the perfect choice! Keywords: smoked sausage cassoulet, hearty casserole, French comfort food, one-pot meal, breadcrumb topping.
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Recipe Information
Ingredients
- 500 grams Smoked sausage
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 medium Carrots
- 2 medium Celery stalks
- 3 large Garlic cloves
- 800 grams Canned white beans (such as cannellini or Great Northern)
- 400 grams Canned diced tomatoes
- 500 milliliters Chicken broth
- 4 pieces Fresh thyme sprigs
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Breadcrumbs
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the smoked sausage into rounds about 1 cm thick and set aside.
Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium heat. Add the sliced sausage and cook until browned on both sides. Remove and set aside.
Add the remaining olive oil to the pot, followed by the onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional minute, until fragrant.
Drain and rinse the canned white beans. Add them to the pot along with the diced tomatoes (with juice) and the browned sausage.
Pour in the chicken broth, add the thyme sprigs and bay leaf, and season with salt and black pepper. Stir to combine.
Bring the mixture to a simmer, then lower the heat, cover, and cook for 30 minutes, stirring occasionally to prevent sticking.
Preheat the oven to 180°C (350°F).
In a small bowl, mix the breadcrumbs with melted butter and a tablespoon of parsley. Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
Transfer the pot to the oven (ensure your pot is oven-safe) and bake uncovered for 20 minutes, or until the topping is golden and crispy.
Remove the pot from the oven, discard the thyme sprigs and bay leaf, and garnish with the remaining chopped parsley.
Serve the cassoulet hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 8.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
