Food & nutrition

Easy sausage cassoulet

Published 19 November, 2015

A true French cassoulet takes days to make, so try this delicious simplified and lighter version instead.

8 SmartPoints® per serving

Prep time: 20 min
Cook time: 80 min
Serves: 4


5 sprays Calorie controlled cooking spray    
300g reduced fat pork sausages, grilled, chopped    
2 medium Onion(s), sliced    
2 clove(s) Garlic, crushed    
2 medium Carrots, raw, chopped    
2 stick(s) Celery, cooked, sliced    
1 teaspoons (level) Thyme, Dried    
400g Haricot Beans, cooked, rinsed and drained    
400g Tinned Tomatoes    
1 Vegetable stock cube, dissolved in 150 ml hot water    
1 pinch Salt, and black pepper    
2 cloves Garlic, crushed    
300g Breadcrumbs, fresh    
2 teaspoons fresh parsley


  1. Heat a large flameproof casserole dish and mist with low fat cooking spray. Add the sausages and cook over a medium-high heat for 3 – 4 minutes. Add the onions, garlic, carrots and celery and cook for another 2 - 3 minutes.
  2. Stir in the dried thyme, haricot beans, tomatoes and stock. Cover and simmer over a low heat for 35 – 40 minutes, removing the lid for the final 10 minutes. Season to taste.
  3. Preheat the oven to Gas Mark 4/180°C/350°F.
  4. For the topping, mist a non-stick frying pan with low fat cooking spray. Add the garlic and cook over a medium heat for 2 – 3 minutes, then stir in the breadcrumbs and chopped parsley. Sprinkle over the cassoulet, then transfer to the oven and bake for 25 – 30 minutes, or until crusty golden brown on top.