Slow cooker Sausage Cassoulet is a deliciously rich dish from the south of France, featuring 12 Toulouse-style sausages, 100 grams of pork lardons, 200 grams of haricot beans, and 200 grams of butter beans.

For a successful Sausage Cassoulet, first brown 12 sausages and 100 grams of pork lardons in a pan. Transfer them into the slow cooker, adding 200 grams each of haricot and butter beans, vegetables, and spices. Let it all simmer on low for 6-8 hours until flavors meld perfectly.

Check out this easy recipe to explore how effortlessly you can enjoy a French culinary classic at home. It’s simpler than you think!

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What is Sausage Cassoulet?

Sausage Cassoulet is a hearty, slow-cooked dish originating from French cuisine, featuring sausages, pork lardons, a mix of haricot and butter beans, along with vegetables like carrots, celery, and onions, simmered in a rich tomato and white wine sauce, flavored with herbs like parsley and thyme.

What’s the Best Sausage to Use in This Recipe?

For this recipe, Toulouse-style sausages, known for their herby and rich flavor, are ideal, needing 12 sausages for the dish. They complement the other ingredients, such as 100 grams of pork lardons and 200 grams each of haricot and butter beans, enhancing the overall taste and authenticity of the cassoulet.

Slow Cooker Sausage Cassoulet Ingredients

• 12 Toulouse-style sausages (or any herby sausages you love)
• 100 grams pork lardons (about 3.5 ounces)
• 200 grams each of tinned haricot and butter beans (7 ounces each)
• 1 white onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 sticks of celery, finely chopped
• 4 cloves of garlic, minced
• 400 grams chopped tomatoes (14 ounces)
• 200 milliliters white wine (approximately 1 cup)
• 150 milliliters hot water (around 0.5 cups) mixed with 1 chicken stock cube
• 4 tablespoons tomato puree
• 2 teaspoons fresh parsley, chopped
• 2 bay leaves
• 1 teaspoon thyme
• 2 teaspoons paprika
• 1½ teaspoons sugar
• Salt to taste (optional)
• ¼ teaspoon finely ground black pepper
• 1 tablespoon oil for cooking

How To Make Slow Cooker Sausage Cassoulet

1. Prep Your Veggies: Begin by chopping the carrots, celery, and onion into small pieces, about half a centimeter across. Place these in your slow cooker along with the minced garlic, thyme, and parsley.
2. Brown the Meats: Heat the oil in a large frying pan over medium heat. Add the sausages and cook them until they’re lightly browned on all sides, which should take about 1-2 minutes. Then, toss in the pork lardons and keep cooking until they turn golden around the edges and the sausages get a bit darker. This takes another 1-2 minutes. Transfer both sausages and lardons into the slow cooker.
3. Deglaze the Pan: In the same pan, dispose of any excess fat. Pour in the white wine and let it simmer for 2-3 minutes on a medium-high setting. You’re looking to reduce the wine slightly and cook off the alcohol.
4. Combine Everything: To the slow cooker, add the reduced wine, chopped tomatoes, tomato puree, the chicken stock (remember, that’s your hot water mixed with the stock cube), sugar, paprika, and black pepper. Next, add both types of beans and the bay leaves. Stir everything gently to mix well, ensuring the bay leaves are submerged in the sauce.
5. Cook Low and Slow: Set your slow cooker to low and let the cassoulet cook undisturbed for 6-8 hours. This slow cooking process allows the flavors to meld together beautifully.
6. Final Seasoning: Once the cooking time is up, give your cassoulet a good stir. Taste it and decide if it needs a bit of salt. Adjust the seasoning to your liking.

Recipe Tips

• Selecting Sausages: Opt for sausages with a high meat content to ensure a richer flavor in your cassoulet. High-quality sausages contribute significantly to the depth of flavor in the dish.
• Choosing Wine: Select a wine that you would enjoy drinking, as its flavor will influence the cassoulet. The quality of the wine used in cooking can enhance the complexity and richness of the dish.
• Preparing Beans: Always rinse canned beans before adding them to your cassoulet to avoid unnecessary saltiness. Rinsing helps to remove excess sodium and any preservatives that may alter the taste of your dish.
• Using Fresh Thyme: Incorporate fresh thyme instead of dried for a more potent and aromatic flavor. Fresh herbs often provide a brighter, more vibrant taste to dishes compared to their dried counterparts.

Recipe Variations

• Chicken Substitute: Replace the sausages with chicken thighs to create a lighter version of the cassoulet. This change offers a different protein option while maintaining the dish’s comforting essence.
• Different Beans: Use a combination of chickpeas and kidney beans instead of haricot and butter beans. This adjustment introduces a variety of textures and colors, making the dish visually appealing and nutritionally diverse.
• Vegetarian Option: Eliminate the meat and add mushrooms, zucchini, and bell peppers for a vegetarian cassoulet. This version increases the dish’s vegetable content, making it suitable for vegetarians and those looking to reduce meat consumption.
• Add Spice: Incorporate a teaspoon of smoked paprika or a dash of cayenne pepper to introduce a spicy element. This addition provides a mild kick, enhancing the overall flavor profile without overpowering the other ingredients.

What To Serve With Your Sausage Cassoulet

Serve your Sausage Cassoulet with roasted vegetables, a crisp green salad, garlic bread, creamy mashed potatoes, and sautéed spinach for a well-rounded meal.

How To Store Sausage Cassoulet

In The Fridge:

Store the Sausage Cassoulet in an airtight container in the fridge for up to 3-4 days. Ensure it’s cooled to room temperature before refrigerating to maintain its quality.

In The Freezer:

Sausage Cassoulet can be frozen for up to 3 months. Place it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

How To Reheat Sausage Cassoulet

Reheat your Slow Cooker Sausage Cassoulet in a saucepan over medium heat until hot throughout, which should take about 10-15 minutes; stir occasionally for even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Liver And Bacon Casserole
• Slow Cooker Pheasant Red Wine Casserole
• Slow Cooker Steak And Kidney Pudding