Sausage Cassoulet

by - https://thebatchlady.com/r/4895/

A wonderful French recipe, this cassoulet gives you all the tastes of France at home. This freezes brilliantly so why not double up and fill the freezer!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
French
Servings
4

Nutrition (per serving)

Calories
878kcal
Fat
61.8g
Sat. Fat
17.5g
Carbs
32.4g
Sugars
4.3g
Fibre
10.7g
Protein
47.3g
Salt
2,061mg
Ingredients
Serves

Ingredients

  • olive oil
    1 tablespoon
  • pork sausages
    8 piece
  • bacon lardons
    200 g
  • Frozen diced onions
    1 cup
  • frozen chopped garlic
    2 tsp
  • celery sticks
    2 stick
  • carrots
    2 piece
  • chopped tomatoes
    2 tins
  • Butter beans
    1 tin (400 g)
  • chicken stock
    1 cup (240 ml)
  • bay leaves
    2 piece
  • frozen parsley
    1 tablespoon

Method

  1. In a large deep sided frying pan add the oil and place on a high heat. Once the pan is hot, add the sausages in 2 batches. Brown them all over and then remove, pop onto a plate and set aside.

  2. To the frying pan add the lardons and cook until golden, remove from the pan and add to the browned sausages

  3. To the frying pan add a little oil and then add the diced onions, celery and carrot and cook until soft and browned.

  4. Next add the sausages and lardons back into the pan and then add the chopped tomatoes, butter beans, chicken stock, bay leaves and frozen parsley. Bring to the boil and then reduce the heat to a simmer and cook for 35 minutes.

  5. Once cooked, remove from the heat, check the seasoning and then leave to cool.

  6. Ready to freeze

    Once cooled, add to a large reusable freezer bag and freeze flat.

     

  7. Ready to eat

    Remove from the freezer and leave to defrost. Once defrosted, pour into a saucepan and reheat until piping hot.

Comments

2 comments
  1. Currently making freezer bags.. Im assuming once cooked, cooled, frozen and defrosted as instructed.. it can only be heated once? Was wanting to batch cook and potentially reheat any leftovers..

    Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.