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    Sausage, Duck and Pork Cassoulet

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    Sausage, Duck and Pork Cassoulet

    Cassoulet is a one-pot dish of mixed meats and white beans, cooked slowly in the oven. Although the cooking time is long, it's simple to make and is a much-loved family or dinner party dish. Add any extra salt at the end of cooking as it tends to make the beans split. Serve with a large bowl of salad.

    • Preparation time: 25 minutes, plus overnight soaking
    • Cooking time: 5 hours
    • Total time: 5 hours 25 minutes, plus overnight soaking

    Serves: 6


    • 1 x 500g pack Waitrose Dried Haricot Beans
    • 1 pack Waitrose Pork Spare Ribs, approximately 400-500g
    • 2 duck legs
    • Salt
    • Freshly ground black pepper
    • 1 tsp mustard powder
    • 1 tsp ground ginger
    • 2 tbsp muscovado sugar
    • 600ml boiling water
    • 1 bay leaf
    • 1 large onion, peeled and sliced
    • 6 Waitrose Toulouse Sausages


    1. Place the beans in a large bowl of cold water to soak overnight. With a heavy, sharp knife, chop the spare ribs into 5cm pieces. Rub a little salt into the ribs and duck legs, cover and leave in the fridge in separate bowls, while the beans are soaking.
    2. Drain the beans and place in a large pan. Cover with water, bring to the boil and simmer for 10 minutes. Drain.
    3. Mix the mustard powder with a little water to make a paste and blend in the ginger and sugar, followed by the boiling water, seasoning and bay leaf.
    4. Layer the cassoulet in the pot, starting with the beans, followed by the onion, a duck leg, a few ribs and a couple of sausages. Repeat the layering, finishing with the remaining beans. Pour the liquid over the top, cover with foil and a tight-fitting lid and place in a preheated oven 170°C, gas mark 3 for 5 hours until thoroughly cooked and the beans are tender. Season with salt as necessary. Serve immediately with salad.

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