Photo of Beef and sausage cassoulet by WW

Beef and sausage cassoulet

5 - 6
PersonalPoints™ per serving
Total Time
45 min
10 min
35 min


Extra lean beef sausages

8 thin, (8 x 58g)

Brown onion

1 medium, thinly sliced


1 individual, stick, finely chopped


1 medium, finely chopped


3 clove(s), thinly sliced

Tomato paste

1 tbs

Smoked paprika

1 tsp

Canned diced tomatoes

400 g, (buy 1 x 400 g can)

Canned cannellini beans, rinsed, drained

1 can(s), (buy 1 x 400 g can)

Beef stock

1 cup(s), (250ml)

Fresh thyme

1 tbs, leaves

Fresh bay leaf

2 whole

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook sausages for 6-8 minutes, turning occasionally, or until golden brown all over. Transfer to a plate.
  2. Cook onion, celery, carrot and garlic in same pan, stirring, for 6-8 minutes or until softened. Add tomato paste and paprika and cook for a further 1 minute.
  3. Add diced tomatoes, beans, stock, thyme and bay leaves. Season with salt and pepper and stir to combine. Return sausages to pan. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until sausages are cooked through and sauce has slightly reduced.
  4. Remove and discard bay leaves. Serve cassoulet sprinkled with parsley.


Tip: The cassoulet can be frozen in an airtight container for up to 2 months.