Pic of Sausage and mushroom cassoulet

Sausage and mushroom cassoulet

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Meat mains

Sausage and mushroom cassoulet

Side Serves 4 40 min
This is a quick version of a casserole with no long oven-cooking required. It's easy, cheap and hearty and makes a good one-pot dinner for feeding a family. You can use any other white beans instead of haricots. Serve with some braised or steamed greens and boiled or mashed potatoes.


  • 450g sausages
  • 4 tbsp sunflower oil
  • 1 large onion, thickly sliced
  • 2-3 garlic cloves, chopped
  • 200g mushrooms, cleaned and halved
  • 1 tsp plain flour
  • 1 bay leaf
  • 2 sprigs fresh thyme or rosemary
  • 125ml red wine
  • 125ml stock (or use more wine)
  • 1 tsp tomato purée
  • 400g tin haricot beans, drained and rinsed
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Prick the sausages, place in a baking dish and toss in 1 tablespoon of oil. Bake for 15-20 minutes, until cooked through.
  • Step 2

    Remove from the oven and when just cool enough to handle, chop in half or pieces.
  • Step 3

    Meanwhile heat the rest of the oil in a large frying pan. Gently cook the onions for 10 minutes until soft and just coloured
  • Step 4

    Add the garlic and mushrooms and cook for another 3 minutes. Add the flour and cook for another 2 minutes.
  • Step 5

    Add the bay leaf, thyme or rosemary, red wine (plus stock if using) and tomato purée. Heat until bubbling, add the haricot beans, reduce the heat and simmer for 5 minutes.
  • Step 6

    Add a splash more stock or water if the liquid is too thick, or simmer for a bit longer to thicken. Add the sausages. Season to taste and serve.

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