Mary Berry’s Sausage Cassoulet is a hearty and comforting dish inspired by the French classic. This rich and flavorful recipe combines sausages, beans, and vegetables in a savory tomato-based sauce. It’s an ideal one-pot meal, perfect for feeding the family or making in advance for a delicious meal on a busy day. With simple ingredients and minimal effort, this cassoulet can be ready in under an hour.
What is Mary Berry’s Sausage Cassoulet?
Mary Berry’s Sausage Cassoulet is a simplified version of the traditional French cassoulet, which typically features a variety of meats, beans, and herbs. This version uses sausages as the main protein, combined with white beans and a flavorful tomato sauce. The dish is baked to perfection, creating a comforting and satisfying meal with a golden, crispy top.
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Ingredients Needed to Make Mary Berry Sausage Cassoulet
- Sausages (8, good-quality beef or your favorite type)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 carrot (peeled and diced)
- 1 celery stalk (diced)
- 400g canned chopped tomatoes
- 400g canned white beans (drained and rinsed)
- 1 tbsp tomato purée
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 200ml chicken stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Optional: breadcrumbs for a crunchy topping
Instructions to Make Mary Berry Sausage Cassoulet
Step 1: Brown the Sausages
- Preheat your oven to 180°C (350°F). Heat 1 tablespoon of olive oil in a large, oven-safe casserole dish over medium heat. Add the sausages and brown them on all sides for about 5-7 minutes. Once browned, remove the sausages from the dish and set them aside.
Step 2: Sauté the Vegetables
- In the same casserole dish, add another tablespoon of olive oil if needed. Add the chopped onion, garlic, carrot, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
Step 3: Add the Tomatoes and Seasoning
- Stir in the smoked paprika, dried thyme, and tomato purée. Cook for 1-2 minutes to release the flavors. Then, add the canned tomatoes, chicken stock, bay leaf, and rinsed white beans. Season with salt and pepper to taste. Stir everything together until well combined.
Step 4: Return the Sausages to the Dish
- Place the browned sausages back into the casserole dish, nestling them into the bean and vegetable mixture. Ensure the sausages are partially submerged in the sauce so they can absorb all the flavors as they bake.
Step 5: Bake the Cassoulet
- Cover the casserole dish with a lid or foil and place it in the preheated oven. Bake for 30-35 minutes until the sausages are cooked through and the sauce has thickened. If you’d like a crispy topping, you can sprinkle breadcrumbs on top and bake uncovered for an additional 5 minutes until golden brown.
Step 6: Serve
- Remove the cassoulet from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley for a touch of freshness, and serve hot with crusty bread or mashed potatoes on the side.
Pro Tips for Making the Best Mary Berry Sausage Cassoulet
- Use high-quality sausages: The flavor of the cassoulet relies heavily on the sausages, so opt for good-quality pork or Toulouse sausages for the best taste.
- Add a crunchy topping: For a more traditional finish, sprinkle breadcrumbs on top of the cassoulet during the last 5 minutes of baking to create a crunchy, golden crust.
- Cook the sausages evenly: Browning the sausages before baking adds flavor and ensures they are cooked evenly in the oven.
- Use a mix of beans: While white beans are classic, feel free to add a mix of beans like cannellini or butter beans for extra texture and variety.
- Let the flavors develop: This dish can be made ahead and reheated. The flavors will deepen and meld together even more as they sit.
How Do I Store and Reheat Mary Berry Sausage Cassoulet?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the cassoulet in a preheated oven at 180°C (350°F) for about 15 minutes, or microwave individual portions until warmed through. You can also freeze it for up to 1 month; thaw overnight in the fridge before reheating.
Nutrition Value (per serving):
- Calories: 450
- Fat: 30g
- Carbohydrates: 25g
- Protein: 18g
- Fiber: 6g
FAQs
Can I freeze Mary Berry Sausage Cassoulet?
Yes, you can freeze Mary Berry Sausage Cassoulet. Once the cassoulet has cooled, transfer it to an airtight container and freeze for up to 1 month. To serve, thaw it in the fridge overnight and reheat in the oven at 180°C (350°F) until warmed through.
What sausages are best for sausage cassoulet?
For a rich and flavorful cassoulet, use high-quality pork sausages, such as Toulouse sausages or herbed pork sausages. They provide a deep, savory flavor that complements the beans and tomato sauce.
How can I make my cassoulet topping crispy?
To achieve a crispy topping, sprinkle breadcrumbs over the cassoulet during the last 5 minutes of baking. Bake uncovered at 180°C (350°F) until the breadcrumbs turn golden brown and crisp.
What beans are best for sausage cassoulet?
White beans, such as cannellini or haricot beans, are traditionally used in cassoulet for their creamy texture and ability to absorb the flavors. You can also use a mix of beans for added texture and variety.
Final Words
This Mary Berry Sausage Cassoulet Recipe is a cozy and hearty meal, perfect for a weeknight dinner or when you need to feed a crowd. With its simple ingredients and rich flavors, it’s sure to become a family favorite. Enjoy!
More By British Baking Recipes
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Mary Berry Sausage Cassoulet
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Sausage Cassoulet is a simplified version of the traditional French cassoulet, which typically features a variety of meats, beans, and herbs. This version uses sausages as the main protein, combined with white beans and a flavorful tomato sauce. The dish is baked to perfection, creating a comforting and satisfying meal with a golden, crispy top.
Ingredients
- Sausages (8, good-quality beef or your favorite type)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 carrot (peeled and diced)
- 1 celery stalk (diced)
- 400g canned chopped tomatoes
- 400g canned white beans (drained and rinsed)
- 1 tbsp tomato purée
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 200ml chicken stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Optional: breadcrumbs for a crunchy topping
Instructions
Step 1: Brown the Sausages
Preheat your oven to 180°C (350°F). Heat 1 tablespoon of olive oil in a large, oven-safe casserole dish over medium heat. Add the sausages and brown them on all sides for about 5-7 minutes. Once browned, remove the sausages from the dish and set them aside.
Step 2: Sauté the Vegetables
In the same casserole dish, add another tablespoon of olive oil if needed. Add the chopped onion, garlic, carrot, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
Step 3: Add the Tomatoes and Seasoning
Stir in the smoked paprika, dried thyme, and tomato purée. Cook for 1-2 minutes to release the flavors. Then, add the canned tomatoes, chicken stock, bay leaf, and rinsed white beans. Season with salt and pepper to taste. Stir everything together until well combined.
Step 4: Return the Sausages to the Dish
Place the browned sausages back into the casserole dish, nestling them into the bean and vegetable mixture. Ensure the sausages are partially submerged in the sauce so they can absorb all the flavors as they bake.
Step 5: Bake the Cassoulet
Cover the casserole dish with a lid or foil and place it in the preheated oven. Bake for 30-35 minutes until the sausages are cooked through and the sauce has thickened. If you’d like a crispy topping, you can sprinkle breadcrumbs on top and bake uncovered for an additional 5 minutes until golden brown.
Step 6: Serve
Remove the cassoulet from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley for a touch of freshness, and serve hot with crusty bread or mashed potatoes on the side.
