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Quick Cassoulet

This recipe comes from David Gardner who runs a sausage web site called <click here>

As someone who loves suasages and believes them to be something this country should be justly proud of I would highly recommend paying a visit to the site.

David says: "One of the core themes of my site is the high quality and taste of rare breed sausages and the resurgence of the rare breeds."

"This is a quick version of cassoulet which saves time by using canned beans. It will be ready in around one hour. The canned beans start to break down if they are simmered for much more than thirty minutes. This recipe therefore adds them half way through the cooking time. This is only a pastiche of the version made with dried beans and lacks the depth of flavour given by long, slow cooking. If you like this you must try the full version.".


1 large can of drained cannellini beans
1 can chopped tomatoes
200 g pork chops or belly pork (with rinds)
200 g boned shoulder of lamb or mutton cut into large cubes
450 g Toulouse sausage
1 large onion
3 garlic cloves
1 bay leaf
Large pinch of thyme
1 tbsp of chopped parsley (plus more for garnish)
1 tbsp tomato puree
1 tbsp of goose or duck fat (optional)
Salt and black pepper


  • Brown the pork, lamb and sausages in goose or duck fat (you can use olive oil if you prefer).
  • Transfer to a roasting pan and roast the meat in a medium oven (180°C or gas mark 4) for 20 minutes.
  • Add some oil to a large casserole and soften the onion and garlic for 10 minutes.
  • Add the roasted meats, chopped tomatoes, tomato purée and herbs.
  • Simmer uncovered for 20 minutes.
  • Drain the beans and add to the casserole, stir well and continue to simmer for 20 - 30 minutes.
  • Check seasoning.
  • Remove the rinds from the pork, cut the pork and sausages into 2 cm chunks and return to the dish.
  • Sprinkle with chopped parsley and serve in bowls.

Serves 4