HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHearty Toulouse Sausage Cassoulet
Hearty Toulouse Sausage Cassoulet

Hearty Toulouse Sausage Cassoulet

with a Kick of Chilli

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Much as the Italians will often add a whole, unchopped clove of garlic to the pan to add a milder flavour, here you’ll just stab the chilli to release a bit of heat and flavour. The beauty of this recipe is that you can adjust the spice level by sticking your knife in as many times as you like. Patrick likes his cassoulet a bit cheeky so his chilli looked like a pin cushion!

Allergens:Cereals containing GlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

1 bunch(es)

Flat Leaf Parsley

1 tbsp

Tomato Puree

1 punnet(s)

Plum Tomatoes

1 tin(s)

Cannellini Beans

1 bunch(es)


1 unit(s)

Bay Leaf

1 unit(s)

Chicken Stock Pot

1 unit(s)

Red Chilli

4 unit(s)

Toulouse Sausage

(ContainsCereals containing Gluten, Sulphites)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2462 kJ
Energy (kcal)622 kcal
Fat30.0 g
of which saturates9.0 g
Carbohydrate42 g
of which sugars12.0 g
Protein39 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Cut the onion in half through the root, peel and slice thinly into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the green pepper and chop into 3cm cubes. Finely chop the parsley.


Heat a splash of olive oil in a saucepan over medium heat. Add your onion, garlic and pepper, cook gently for 5 mins, until your onion is soft.


Add the tomato purée and cook for 1-2 mins to allow the full flavour of the tomato to be released.


Preheat your grill to high. Cut the plum tomatoes in half and add to the pan. Drain, rinse and add the cannellini beans along with the thyme sprigs, bay leaves, chicken stock pot and the water (amount specified in the ingredient list). Add a pinch of salt and a few grinds of black pepper and let it bubble away for 20 mins until it thickens. This is your cassoulet.


Stab the red chilli with a knife and add to the pan. Tip:The more you stab the chilli the more spice and seeds will be released - so if you want a milder version only make a few small stabs.


While your cassoulet is cooking, grill the sausage on a foil lined grill pan for 15-20 mins until cooked through. Tip:The sausage is cooked when it is no longer pink in the middle.


Once cooked, remove the thyme sprigs, bay leaves and red chilli, from your cassoulet. Serve your sausage on top of your cassoulet and finish with a sprinkling of parsley.