• 210minutes
  • 559calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g lardons or 50 g bacon , chopped into small dice

  2. 1 tablespoon olive oil

  3. 450 g meaty sausages

  4. 4 lean pork chops, cut into large pieces

  5. 400 g tinned beans

  6. cannellini or navy beans or mixed beans or haricot beans or butter beans

  7. 1 onion , peeled & diced

  8. 4 carrots , peeled & diced into biggish chunks

  9. 400 g chopped tomatoes

  10. 400 ml chicken stock

  11. 200 ml red wine

  12. 1 teaspoon sugar

  13. 2 garlic cloves (or more)

  14. 50 g breadcrumbs

  15. 1 bouquet garni

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.

  2. Add sausages and brown - remove & add to onion mixture.

  3. Add pork chop pieces & brown - remove and add to above mixture.

  4. Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.

  5. Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!

  6. Add the beans and stir well again.

  7. Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.

  8. Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!

  9. Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.


  11. Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Old Fashioned English Spiced Pork and Herb Sausages or Bangers! .

  12. However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.

  13. The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!


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