• Save to your scrapbook
  • Save to your scrapbook

    Summer 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

    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. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars