Smoked Sausage Cassoulet Recipe of the Month Blog

This can be made in advance and tastes just as good. Simply heat up prior to serving, portion out, and serve with wonderfully crispy bread - as easy as that!

Serves 4-6 for lunch or supper 


500g Smoked Welsh Dragon Sausages - sliced diagonally
150g Chorizo – sliced or cut into chunks
4 Slices Dry-cured Streaky Bacon – chopped
1 Clove garlic – chopped
1 Red onion – coarsely chopped
1 Red pepper – thickly sliced
1 Green pepper – thickly sliced
Chilli – finely chopped (optional)
1l Chicken stock
1 Tin chopped tomatoes or passata
1 Small glass white wine
1 Tin flageolet, butter or chilli beans &/or cupful of cooked green lentils
Bay leaf
Olive oil
12 Cherry vine tomatoes - halved & oven roasted in olive oil
A selection of fresh herbs – thyme & chives – chopped 

Fry the onion, garlic, chilli, bacon and sausage in a little olive oil.  When onions are soft and bacon and sausages are beginning to colour, add peppers and chorizo when sizzling add the stock, wine, tomatoes, bay leaf and most of chopped herbs. 

Season with sea salt and ground black pepper. Simmer for 20 – 30 minutes. Add the beans and/or lentils, then check seasoning and bring to simmer again.  Garnish with remaining herbs, roasted cherry tomatoes and a drizzle of good olive oil.  Serve piping hot with crusty bread.