Sausage and Fennel Cassoulet

Sausage and Fennel Cassoulet-0014

Prep Time: 15 minutes

Total Time: 60 minutes

Serves: 6


  • 12 pork sausages or bratwursts
  • 6 slices dry-cured rashers of bacon
  • Splash or red wine
  • 4 garlic cloves
  • ½ teaspoon chipotle chili paste
  • ½ bunch of fresh thyme leaves
  • 2 red onions, cut into wedges
  • 1 bulb fennel, cut into wedges
  • Pinch of salt and fresh cracked pepper
  • 2 x 400g canned plum tomatoes
  • 2 x 400g canned borlotti beans
  • 200 ml chicken stock


  1. Fry the bacon in a shallow pan until crispy. Remove with a slotted spoon and set aside. Fry the sausages in the bacon fat until they have taken on a bit of golden color. Set aside. If the sausages are not cooked all the way through do not worry. They will cook further in the oven.
  2. Preheat the oven to 180 degrees C. De-glaze the pan with a splash of wine then add the garlic, chipotle chili paste, onion wedges and thyme and stir on a low heat for about five minutes. Transfer to an casserole dish. Add the remaining ingredients - fennel, canned tomatoes and borlotti beans and half of the chicken stock. Also add the sausages and bacon, then put in the oven. Allow to cook for a good 35-45 minutes. Check and stir from time to time if you find it getting too dry add some more of the stock
  3. Serve this with thyme and rosemary roasted potatoes.

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