Winter Chill: EASY Sausage & White Bean Cassoulet

I love a cassoulet. Who doesn't.

Every winter I try a new version. Sometimes w/ duck legs and Toulouse sausages (when I can find the stuff) making it an all day affair, and sometimes w/ Italian garlic sausage and chicken thighs. It's all good.

White beans with herbs, tomatoes and some sort of pork and poultry, how can you go wrong?

Here is Julie's version of a quick weeknight cassoulet.

You can add toasted breadcrumbs on the top to make it more authentic, but we ate it with a good loaf of bread and butter instead.

I always make a point to say (and I will do it again now) buy GOOD QUALITY SAUSAGES.

You know, the kind that a butcher makes, not a supermarket shrink wrapped factory package.
Your market may have an in-house butcher who has his own recipe for sausage, but I doubt it.

I am lucky enough to live in an area with a ton of good Italian, Polish and German butchers, all of them making at least 4 different types of sausages (by the way, please don't correct me, it is proper to say "sausages" or "sausage" when referring to the plural of sausage).

Make this tonight, your house will smell SO GOOD.

Easy Sausage & White Bean Cassoulet (adapted from Sweet Sugar Bean & Dinner w/ Julie):

6 good quality sausage links
1 onion, cut into wedges
pint of cherry tomatoes
4 garlic cloves, smashed
handful of fresh thyme sprigs
kosher salt & pepper
olive oil
balsamic vinegar
2 cans of white beans, drained and rinsed
1/4 cup white wine or chicken stock

In a cast iron skillet, lay the tomatoes, onion wedges and smashed garlic on the bottom of the pan.

Next, lay the sausages on top and drizzle everything w/ olive oil and a splash of balsamic vinegar.
Season w/ kosher salt & pepper.

Cook in preheated 425F oven for 25 minutes until the sausages look done, and the tomatoes are bursting.
Add in the beans and mix together.

Add in the wine or stock and place back in the oven for 15 more minutes.




Anonymous said…
I like to say 'snasaugages' because of that silly doggy treat commercial from our youth. I just located a good Italian place that makes their own real close to my house. I also have a wonderful German butcher. Of course, the most important thing is that the sausages are GOOD. But what kind do you prefer, what flavoring, what would be most authentic in the classic French preparation? You see, I'm very strict about the authenticity of my recipes despite my childish penchant for silliness like 'snausages' :o)
Stacey Snacks said…
You know I love to say "snausages", from that cute commercial too.

Here I used Italian SNAUSAGES from my butcher (I buy all kinds from him, sundried tomato, broccoli rabe, sweet and spicy).

If you can find the real Toulouse style French garlic sausages, then go ahead.
Anonymous said…
Do you add the thyme during the last 15 minutes?
Stacey Snacks said…
I add in the thyme sprigs with the sausage, onions and tomatoes before baking the dish.

The thyme will get a bit burned, so when the dish is done, I remove the cooked sprigs, and discard them.......then I garnish w/ bright green thyme sprigs for aesthetics!

It doesn't matter that can add in any herb you like.
This is now on my list to make, total comfort food!
Oui Chef said…
I'm a total junkie for a good cassoulet and always buy a kit and make D'artagnan's version every winter. It's one of those dishes that gets better overtime it's reheated....true soul food.
ginny gilman said…
I made this Monday night. Unbelievably good. My finicky teenaged sons even ate it! Thank you. One of your best.

Pam said…
Thank you for your great recipes always.
serafinadellarosa said…
Made this for the second time last night. This recipe is a real winner!!!