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Mary Berry Sausage Cassoulet

Mary Berry Sausage Cassoulet
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Mary Berry Sausage Cassoulet is a sausage-and-bean casserole cooked slowly until thick and comforting. Unlike the traditional French cassoulet, which uses multiple meats and lengthy cooking, this version is more practical and approachable. High-quality sausages are simmered with white beans, tomatoes, onions, and herbs, creating a rich, spoonable dish that feels both homely and generous.

Ingredients

  • High-quality sausages (preferably with a high meat content) – 8 sausages (about 500 g)

  • Olive oil – 1 tablespoon

  • Onion – 1 large, chopped

  • Garlic cloves – 2, crushed

  • Carrots – 2 medium, sliced

  • Tinned chopped tomatoes – 400 g

  • Tomato purée – 2 tablespoons

  • White beans (cannellini or butter beans), drained – 2 × 400 g tins

  • Chicken stock – 300 ml

  • Dried thyme or mixed herbs – 1 teaspoon

  • Bay leaf – 1

  • Salt – to taste

  • Black pepper – to taste

Instructions

  • Brown the sausages – Heat oil in the pan and brown sausages all over, then remove and set aside.

  • Soften the vegetables – Add onion and carrots to the same pan and cook until softened.

  • Build the base – Stir in garlic and tomato purée, cooking briefly to release flavour.

  • Add tomatoes and herbs – Pour in chopped tomatoes, thyme, bay leaf, salt, and pepper.

  • Return sausages – Place sausages back into the pan and pour in the stock.

  • Simmer gently – Cover and cook for 30 minutes, stirring occasionally.

  • Add the beans – Stir in white beans and cook uncovered for another 15–20 minutes until thick.

Find it online: https://maryberrycooks.co.uk/mary-berry-sausage-cassoulet/