zoom Chicken sausage cassoulet

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken sausage cassoulet

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chicken sausage cassoulet

    • Low Fat
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes

    Serves: 4


    1 tsp vegetable oil
    4 Heck Chicken Italia sausages, cut into chunks
    ½ x 400g pack Cooks’ Ingredients Soffritto Mix
    6 sprigs thyme, leaves only
    300ml chicken stock
    227g can chopped tomatoes
    ½ x 250g pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
    400g can of haricot or flageolet beans, drained
    200g pack thick cut spring greens
    25g Cooks’ Ingredients Fresh Breadcrumbs


    1. Heat the oil in a wide non-stick pan, then sizzle the sausages, soffritto and most of the thyme for 10 minutes until the sausages are golden and the vegetables are softening. Preheat the grill to high.

    2. Stir in the stock, tomatoes, lentils and beans. Cover, with lid ajar, and simmer for 8 minutes. Add the greens and cook for a further 2 minutes until the vegetables are soft. Add a splash of water if needed and season.

    3. Scatter the breadcrumbs over the sausages and beans. Season, then grill for 3 minutes or until golden. Scatter with more thyme leaves to serve. Enjoy with a dressed green salad.

    Cook’s tip For a Spanish-inspired one pot, change the beans for chick peas and add hot smoked paprika. Leave out the breadcrumbs and finish with flat leaf parsley.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars