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Creamy Sausage and Cannellini Cassoulet

Creamy Sausage and Cannellini Cassoulet

with Baby Spinach and Ciabatta

4.5(602)

Lily StevensUpdated on October 25, 2023

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Calories

:

781 kcal

Protein

:

30.6g protein

Total

:

40 minutes

Difficulty

:

Easy

New

Allergens:

Sulphites
Cereals containing gluten
Milk

This Creamy Sausage and Cannellini Cassoulet is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 carton(s)

Cannellini Beans

1 sachet(s)

Cajun Spice Mix

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3266 kJ

Energy (kcal)781 kcal

Fat46.3 g

of which saturates23.5 g

Carbohydrate54.3 g

of which sugars7.5 g

Dietary Fibre9.4 g

Protein30.6 g

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan

Instructions

Fry the Sausage Meat

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up into equal-sized large chunks, roughly 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

Prep the Ciabatta

2

Meanwhile, halve the ciabatta.

Bake your Cassoulet

3

Once the sausage meat has browned, stir in the cannellini beans along with their liquid, the Cajun spice mix (add less if you'd prefer things milder), creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Transfer to the top shelf of your oven and bake until thickened and bubbling, 20-25 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Get Toasty

4

A few mins before everything's ready, toast the ciabatta halves in your toaster until golden.

Once toasted, drizzle with a little olive oil.

Finishing Touches

5

When your cassoulet has finished baking, remove from the oven and stir through the spinach until piping hot, 1-2 mins.

Add a splash of water if you feel it needs it.

Serve Up

6

Share the sausage and bean cassoulet between your bowls.

Serve the ciabatta alongside for dipping.

Enjoy!

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