One Pot Sausage and Mushroom Cassoulet
with Cheese, Spinach and Ciabatta Toasts
Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our One Pot Sausage and Mushroom Cassoulet comes together a little faster for your table in just 15 minutes.
Tags:
High Protein
Allergens:
Sulphites
•Cereals containing gluten
•Milk
•Egg
The quantities provided above are averages only.
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 war 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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
80 grams
Sliced Mushrooms
1 sachet(s)
Dried Rosemary
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)2605 kJ
Energy (kcal)623 kcal
Fat26.8 g
of which saturates10.7 g
Carbohydrate56.3 g
of which sugars10.8 g
Dietary Fiber13.9 g
Protein31.2 g
Salt5.52 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Large Frying Pan
•Serrated Knife
Instructions
1
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once hot, fry the sausage meat and mushrooms, 6-7 mins.
- Break the mince up as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Add the rosemary, butter beans and their liquid, passata, red wine stock paste, sugar and water (see pantry for both) to the pan.
- Bring to the boil.
- Lower the heat. Simmer until the sauce has thickened, 3-4 mins.
3
- Meanwhile, halve the ciabatta.
- Toast the ciabatta halves in your toaster until golden.
- Add the spinach to the cassoulet in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the sun-dried tomato paste. Remove from the heat.
4
- Share your cassoulet between bowls.
- Sprinkle over the cheese.
- Halve the ciabattas diagonally into triangles. Serve alongside the cassoulet with a drizzle of olive oil for dipping and scooping.
Enjoy!
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