Slow Cooker Sausage Cassoulet is a rich and hearty dish straight from the south of France, perfect for autumn when the weather turns cooler. Plates will be guaranteed to be left clean, and bellies way too full with this recipe!
Cassoulets originate from a beautiful region of Southern France called the Languedoc, which we have had the pleasure of visiting a few years ago for a wedding. The name originates from the large dishes in which they were cooked, slowly fusing all of the flavours of the ingredients together. Pork sausages and pulses are simmered with a little wine, stock and a good measure of herbs to create the most comforting casserole. Wonderful served with crusty bread!
The flavour and texture of slow cooker Sausage Cassoulet can be altered according to the type of sausage and beans that are chosen. I think a full flavoured herby sausage such as Toulouse style or Leek and Herb work perfectly, although Cumberland sausages do give a wonderful pepperiness to the dish!
In terms of beans, Butter beans are typical but I often just like to see what’s in the cupboard and throw them all in :-). The beans soften nicely over the cooking time and give the sauce a thickness and depth of flavour.
Sausage Cassoulet is such a full and satisfying dish you really don’t have to think too much about what to serve it with. I like to serve it with thick crusty bread, which is perfect for mopping up the sauce at the end!
Can I freeze Slow Cooker Sausage Cassoulet?
Yes, stored in an airtight container it’s good in the freezer for three months, or two days in the fridge. Defrost thoroughly and ensure it’s piping hot all the way through before serving.
Slow Cooker Sausage Cassoulet
- 12 sausages – Toulouse style or herb seasoned
- 150 g pork lardons
- 200 g butter beans – tinned (pre-cooked)
- 200 g borlotti beans – tinned (pre-cooked)
- 150 ml white wine
- 2 tsp thyme
- 2 tsp parsley – preferably fresh, finely chopped
- 3 bay leaves
- 3 garlic cloves – crushed
- 400 g chopped tomatoes – tinned
- 5 tbsp tomato paste
- 1 onion – white, diced
- 1 carrot – sliced
- 1 celery stick – sliced
- 1 chicken stock cube
- 150 ml water – hot, for stock
- 1 tbsp paprika
- 1½ tsp sugar
- ½ tsp salt
- ½ tsp black pepper – ground
- 2 tbsp oil
- Brown the sausages and crisp the lardons in a pan or in the slow cooker pot with the oil (if using saute style cooker). Once browned (5 mins), take the sausages and lardons out of the pan and set to one side.
- Add the chopped onions into the pan or cooking pot and pour in the white wine, thyme and chicken stock (dissolved in the hot water). Cook on a high heat for 5 minutes then pour in the tin of chopped tomatoes and the tomato paste to make the sauce and stir through well.
- Put the sausages and lardons back into the pot with the sauce and transfer to the slow cooker. Stir in the chopped carrots, celery, onions, butter and borlotti beans then add the parsley, thyme, paprika and crushed garlic. Season with the salt, pepper and sugar and then gently mix through carefully to ensure the sausages and beans remain intact.
- Replace the lid and cook on high for 4 hours (or low for 8 hours).