Riverford Wicked Leeks
Sausage and mushroom cassoulet recipe image

Print Sausage and mushroom cassoulet

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 & 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 & rinsed
  • Salt & pepper


  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.
  2. Remove from the oven and when just cool enough to handle, chop in half or pieces.
  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
  4. Add the garlic and mushrooms and cook for another 3 minutes. Add the flour and cook for another 2 minutes.
  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.
  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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