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Wine with food - cassoulet with beans and sausage, baguette and Corbières on a rustic southern French wooden table

Cassoulet with beans and sausage

Cassoulet with beans and sausage is a classic French braised dish from the Languedoc region, which stands for pure comfort food with its combination of soft white beans, spicy sausage, gently braised meat and aromatic herbs. The beans are braised with onions, garlic, tomatoes, thyme and bay leaf before Toulouse sausage or merguez, pork and optional duck confit are added and everything melts together in the oven to create an intensely aromatic stew. A golden breadcrumb crust on top provides texture and contrast. This dish is easy to prepare, often gets even better the next day and is ideal for celebrating wine with food with a southern French character.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main course, Stew, Stew
Cuisine French, Mediterranean, Southern French
Servings 2 Servings
Calories 900 kcal

Cooking utensils

  • 1 Large ovenproof casserole or heavy roasting pan with lid
  • 1 Cutting board
  • 1 Sharp chef's knife
  • 1 Wooden spoon
  • 1 Large frying pan for browning
  • 1 Measuring cup
  • 1 Small bowl for breadcrumbs

Ingredients
  

Base & Beans

  • 1 Tin of white beans approx. 400 g drained weight, e.g. cannellini or lingots, rinsed or 200 g dried beans, soaked overnight and pre-cooked
  • 1 Tbsp olive oil or duck fat
  • 1 large onion diced
  • 2 Garlic cloves finely chopped
  • 1 Carrot cut into slices or cubes

Meat & sausage

  • 200 g Pork shoulder or pork belly cut into coarse cubes
  • 150 -200 g Toulouse sausage Merguez or other spicy sausage, cut into pieces
  • Optional: 1 leg of duck confit picked or cut into pieces

Tomatoes & liquid

  • 1 small tin of chunky tomatoes approx. 200 g or 2-3 fresh tomatoes, diced
  • 300 -400 ml poultry or vegetable stock
  • Optional: 50 ml dry white wine

Spices & herbs

  • 2 Bay leaves
  • 2 -3 sprigs of fresh thyme or 1 teaspoon of dried thyme
  • 1 sprig of fresh rosemary or 0 5 tsp dried rosemary
  • 1 teaspoon tomato paste
  • Salt and freshly ground black pepper
  • Optional: 1 pinch of chili flakes

Crust & finish

  • 2 -3 tbsp breadcrumbs or stale white bread grated
  • 1 Tbsp butter in small pieces or a little olive oil
  • 1 small handful of flat-leaf parsley roughly chopped

Preparation
 

Preparation

  • If you are using dried beans, soak them overnight and boil them the next day in salted water for about 60 minutes until they are soft but still firm to the bite.
  • Peel and finely dice the onion and garlic.
  • Peel the carrot and cut into slices or small cubes.
  • Cut the pork into large cubes, cut the sausage into pieces.

Browning meat and sausage

  • Heat the olive oil or duck fat in a large frying pan over a medium-high heat.
  • Fry the pork in batches until browned all over, then remove from the pan and set aside.
  • Briefly fry the sausage pieces in the same pan until fat is released and they are lightly browned, then remove them too.

Sweat the vegetables

  • Fry the onions and carrots in the same fat until translucent, then add the garlic and fry briefly.
  • Stir in the tomato purée and fry briefly.
  • Optionally, deglaze with white wine and reduce slightly.

Cassoulet layers

  • Preheat the oven to 160 °C top/bottom heat.
  • Place half of the beans in the ovenproof casserole.
  • Spread the browned pork and sausage pieces on top, add optional duck confit.
  • Top with the remaining beans.
  • Add the onion and carrot mixture, chopped tomatoes, bay leaves, thyme and rosemary.
  • Pour in the stock until the beans are almost covered, season with salt, pepper and optional chili flakes.

Braising in the oven

  • Cover the casserole with a lid and simmer in the oven for about 60 minutes.
  • Remove the lid, sprinkle evenly with breadcrumbs and spread small pieces of butter or a little olive oil on top.
  • Bake for a further 20-30 minutes without the lid until the surface is golden brown and crispy.

Sideboards

  • Remove the bay leaves and sprigs of herbs.
  • Pour the cassoulet into preheated deep plates or bowls.
  • Garnish with chopped parsley and serve immediately.

Recommended side dishes

  • Crispy baguette or rustic country bread
  • A simple green salad with Dijon mustard vinaigrette
  • Pickled vegetables or gherkins as a fresh accompaniment

Nutritional values per portion

Calories: 900kcalCarbohydrates: 50gProtein: 60gFat: 50g
Keyword Beans and sausage, Cassoulet, Corbières,, Feel-good kitchen, French stew, Languedoc, Southern French cuisine, Stew, Wine with food, Winter dishes
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