Everyday sensational cassoulet

This article has not been rated yet.


15 min


4 to 6 servings

* PLUS Cooking time: 30 minutes


  • 4 to 6 lamb loin chops , preferably about 1-in. thick
  • 5 savoury sausages , such as a combination of your favourite market-fresh sausages
  • 1 tbsp vegetable oil
  • 2 small onions
  • 3 large tomatoes
  • 2 garlic cloves
  • 2 tbsp finely chopped fresh rosemary leaves , or 1 tbsp dried rosemary, crumbled
  • 2 tsp finely chopped fresh thyme , or 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 ciup dry red wine , or sherry
  • 284-mL can undiluted beef or chicken broth
  • 540-mL can northern white beans
  • 1 large lemon
  • 2/3 cup coarsely chopped fresh parsley


  • Trim any excess fat from chops. Prick sausages in several places with a fork or the tip of a sharp knife. Heat oil in a large wide saucepan set over medium-high heat. Add lamb and sausages. Cook meat, turning often, until lightly browned, from 2 to 3 minutes per side. As soon as meat is browned, remove to a plate.
  • While meat is browning, finely chop onions. Coarsely chop unpeeled tomatoes and set aside. When meat is removed from pan, drain most of fat from pan. Then add onions to pan and stir constantly 2 minutes, scraping up any brown bits from bottom of pan to mix with onions. They will add flavour to the sauce.
  • Immediately stir in tomatoes, garlic, rosemary, thyme, salt and pepper. Pour in wine and broth. Increase heat to high and bring mixture to a boil, stirring often. Boil, uncovered and stirring occasionally, until liquid is reduced by half, about 10 minutes. Then slice browned sausages into thirds. Return sausages and lamb, along with any accumulated juices on plate, to pan.
  • Reduce heat to medium-high. Gently boil, uncovered and stirring occasionally, turning chops halfway through cooking, until meat is almost cooked through, about 12 more minutes.
  • Meanwhile, drain liquid from beans. Rinse with cold water. Finely grate peel from lemon. Set aside. Then, when meat is almost cooked, add beans to meat mixture. Stir occasionally just until beans are hot, about 2 minutes. Remove from heat. Stir in lemon peel and parsley. Serve immediately. Great with steamed baby carrots and crisp green beans. A mesclun salad makes an excellent side dish. Any leftover cassoulet will keep well, covered and refrigerated, up to 3 days.

Nutrition (per serving)

  • Calories
  • 377,
  • Protein
  • 22.6 g,
  • Carbohydrates
  • 25.2 g,
  • Fat
  • 20.7 g,
  • Fibre
  • 6.1 g,
  • Sodium
  • 868 mg.

This is a streamlined version of a traditional French cassoulet that’s easy and fast enough to make on a weeknight. With creamy white beans, savoury farm-fresh sausages and hearty lamb chops, this robust dinner is packed with rich flavour. It’s also a great make-ahead dish for a party and a perfect excuse for a Saturday outing to the market.