Summer sausage cassoulet

  • Total time: 30 minutes 30 minutes

Serves: 4


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.