[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Photo of Pork cassoulet by WW

Pork cassoulet

Total Time
1 hr 35 min
20 min
1 hr 15 min
A golden crumb topping competes this French favourite!


Extra lean pork sausage

8 thin, (480g)

Olive oil

1½ tbs

Brown onion

1 large, finely chopped

Shortcut bacon

125 g, fat trimmed, chopped


3 clove(s), thinly sliced

Fresh thyme

1 tsp, (2 sprigs)

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Canned cannellini beans, rinsed, drained

1 400g can

Chicken stock

1 cup(s), (250ml)

Soy and linseed bread

2 slice(s)

Fresh flat-leaf parsley

2 tbs


  1. Preheat oven to 160°C or 140°C fan-forced. Heat 2 teaspoons oil in a deep non-stick frying pan over medium-high heat. Add sausages and cook, turning, for 5 minutes or until golden. Transfer to a large ovenproof dish.
  2. Heat 2 teaspoons oil in same pan over medium heat. Add onion, bacon, garlic and thyme and cook, stirring, for 5 minutes or until onion has softened. Add paste and cook, stirring, for 1 minute. Add tomatoes, beans and stock and bring to the boil. Pour tomato mixture over sausages. Bake, covered, for 50 minutes.
  3. Meanwhile, place bread in a food processor. Process until coarsely chopped. Transfer to a small bowl. Add parsley and remaining oil and mix until well combined. Remove cassoulet from oven. Uncover and sprinkle with breadcrumb mixture. Bake, uncovered, for 15–20 minutes or until topping is golden. Serve.


SERVING SUGGESTION: Steamed broccoli and baby carrots.