Summer sausage cassoulet


375g pack Waitrose 12 Pork & Herb Chipolatas
2 onions, chopped
3 cloves garlic, crushed
2 x 400g cans essential Waitrose Flageolet Beans, rinsed and drained
500ml chicken stock
3 tbsp Waitrose 1 Pesto Alla Genovese
200g pack fine green beans, halved


1. Heat a large frying pan and fry the chipolata sausages for 6-8 minutes, shaking the pan frequently until browned.

2. Add the onions, garlic, flageolet beans and stock and bring to a gentle simmer. Cover with a lid and cook gently for 10 minutes.

3. Stir in the pesto and green beans and cook for a further 10 minutes until the beans are tender and the juices slightly thickened. Serve in shallow bowls. 

  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,337kJ
Fat 33.8g
Saturated Fat 10.2g
Carbohydrate 24.1g
Sugars 6.9g
Protein 39.8g
Salt 1.8g
Fibre 10.6g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Jul 06 10:15:00 BST 2017.