Sausage cassoulet recipe – Batch Lady meal ideas

IT'S time for a taste of France this week with my delicious cassoulet which will instantly give you those holiday vibes, no matter where you are – bon vacance!

My batching top tip this week is to always make sure you rotate your freezer so you don’t eat the newly frozen meals. Reach for the older food first and that way nothing will be wasted.

Sausage cassoulet

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 4 


  • 1tbsp olive oil 
  • 8 sausages 
  • 200g bacon lardons 
  • 115g frozen diced onions 
  • 2tsp frozen chopped garlic 
  • 2 celery sticks, finely diced 
  • 2 medium carrots, peeled and finely diced
  • 2 x 400g tins chopped tomatoes 
  • 400g tin butter beans, drained 
  • 240ml chicken stock 
  • 2 bay leaves 
  • 1tbsp frozen parsley 

Method: In a large deep-sided frying pan, add the oil and place on a high heat.

Once hot, add the sausages in two batches and fry until browned all over. Remove the sausages and set aside. 

Add the lardons to the frying pan and cook until golden, then remove and set aside with the browned sausages.

Add a little oil to the pan along with the diced onion, celery and carrot, and cook until soft and browned.

Return the sausages and lardons back into the pan and add the chopped tomatoes, butter beans, chicken stock, bay leaves and frozen parsley.

Bring to the boil, then reduce the heat to a simmer and cook for 35 minutes. 
Once cooked, remove from the heat, season to taste and leave to cool. 

Ready to freeze: Once cooled, add to a large reusable freezer bag and freeze flat.

Ready to eat: Remove from the freezer and leave to defrost. Once defrosted, pour into a saucepan and reheat until piping hot. 

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