Smoked Sausage Cassoulet Recipe (2024)

Smoked Sausage Cassoulet Recipe (1)

MyRecipes Member

Rating: 5 stars


I lived in France for a bit, and the flavors in this bring me right back. It's hearty and filling and SO flavorful! I don't adjust the original recipe at all (except for doubling it for my big family)! Wait, I guess I usually cook it on low for 8 hours instead of on high for 5. Serve it with some crusty bread and butter. Mmmmmmmm!

Smoked Sausage Cassoulet Recipe (2)


Rating: 5 stars


After reading all the reviews, I modified this recipe somewhat and it was absolutely delicious! First, I browned the pork and sausage (I used smoked chicken andouille) in non-stick spray and a little bit of lemon pepper. I also used one can of regular diced tomatoes and one can of fire-roasted diced tomatoes - both unsalted. Since I added the lemon pepper, no additional salt was needed. Totally forgot about the cheese. It was far from bland and my husband could barely stop at two bowlfuls.

Smoked Sausage Cassoulet Recipe (3)


Rating: 5 stars


Excellent! My husband absolutely loved it. I doubled it as we have a 7-quart slow cooker and it easily handled it. At only 249 calories a serving, it's definitely worth serving it to weight watchers.

Smoked Sausage Cassoulet Recipe (4)


Rating: 5 stars


My rule is ALWAYS season any meat before putting in crockpot and then it won't be bland. I brown the sausage and pork a little so it looks better instead of grey and boiled. 30 minutes before completion add any wine, cooking sherry or a squeeze of lemon or lime and this becomes a 4 star meal.

Smoked Sausage Cassoulet Recipe (5)


Rating: 4 stars


I was skeptical that my husband would like this because he doesn't typically like cassoulet. He really liked this one. I must admit that I miss the usual toasted buttered bread crumbs I usually see on top of these dishes, but this one did not lack in flavor.

Smoked Sausage Cassoulet Recipe (6)


Rating: 5 stars


Really tasty! I added some chopped rotisserie chicken at the end with a little broth instead of the pork.

Smoked Sausage Cassoulet Recipe (7)


Rating: 5 stars


This was so incredibly good--so flavorful. I tweaked a few things--used fire roasted tomatoes, tomatoes with green chilies and a small can of Rotel tomatoes with habaneros and put in two bay leaves and fresh rosemary just because I had it. Otherwise, I followed the recipe exactly. The habaneros made it pleasantly spicy.

Rating: 5 stars


The first time I made this, I followed recipe exactly and it was good but ... just good. I made again tonight and changed a few things based on other reviews and what I had on hand: I used diced pancetta, fire-roasted diced tomatoes, boneless skinless chicken thighs instead of pork, and some garlic sausage. I didn't add any garlic (actually forgot that step), and doubled the herbs since I used fresh. After I sautéed the onions, I deglazed the pan with a little red wine. Instead of the crockpot used the oven, 325 degrees for about 1.5 hrs. Added the parsley at the end, but not the parmesan cheese. All very small changes but we loved it ... I will definitely make this again.

Smoked Sausage Cassoulet Recipe (9)


Rating: 4 stars


Being in Cajun country, this was similar enough to red beans and rice to be familiar, but just different enough that is was trying something new. We liked it and plan on making it again.

Smoked Sausage Cassoulet Recipe (10)


Rating: 5 stars


This is so delicious. I made with turkey bacon, smoked beef sausage and boneless chicken thighs (I don't eat pork). I had to use a little olive oil for the bacon since the bacon doesn't make enough (or any at all) drippings. I also cooked the chicken a little with some seasoning salt before I put it in the crock pot. We ate ours with rice. Everyone loved it. I will definitely make this again! It only took 4 hours to cook.

Smoked Sausage Cassoulet Recipe (11)


Rating: 5 stars


Instead of the pork and sausage I added 1 lb. of Chorizo (Spanish sausage) cut in coin-like pieces and also a lb. of spinach. It was delicious. I will make this again.

Smoked Sausage Cassoulet Recipe (12)


Rating: 4 stars


I thought this was great. Had lots of flavor. Had to sub some stuff with what I had on hand. navy and pinto beans, Kielbasa sausage, bay leaf, pepper flakes and ham bone. (used everything but the pork lion) little extra rosemary and thyme. Served with cheddar biscuits. The family loved it. will make again Thanks

Smoked Sausage Cassoulet Recipe (13)


Rating: 5 stars


This was amazing! I have been looking for a five star recipe for a while now and I will be making this for every potluck I come to! I didn't measure my seasonings so I might have added more than it called for (some people complained about it being bland).

Smoked Sausage Cassoulet Recipe (14)


Rating: 2 stars


This recipe is a great start but in my opinion it really needs a deeper smoke flavor. Next time I will add a smoked pork hock. Also, I added a touch of red cayenne pepper, white pepper, a bay leaf and little more garlic, thyme and rosemary than this recipe called for and it was quite good. I think the smoked pork hock would bring it from good to fantastic.

Smoked Sausage Cassoulet Recipe (15)


Rating: 1 stars


Not worth the effort. Pretty bland.

Smoked Sausage Cassoulet Recipe (16)


Rating: 2 stars


I was very surprised with all the 5 star reviews here once I made it myself. i followed the recipe to a T and was very disappointed. It was very bland to me. I will try once more and add some heat to the stew by using a andouille sausage vs. smoked sausage and I think I may add a bit more spices as well. We shall see!!

Smoked Sausage Cassoulet Recipe (17)


Rating: 3 stars


We have enjoyed this recipe twice now, and I am still trying to figure out how to help the pork. We like the seasoning of the dish as a whole, but the pork pieces are a bit plain. Next time I will try seasoning the pork before adding it to the crockpot.

Smoked Sausage Cassoulet Recipe (18)


Rating: 4 stars


Nice foundational recipe to work from. It was a great starting point with some minor revisions. I added a couple gloves of minced garlic and some red wine. I subbed hungarian smoked sausage (2-3 oz links) for the turkey sausage and boneless chicken thighs for the pork. I did not mash up 1/2 the beans - instead I cooked longer in the slow cooker - low and slow until it thiickened to the consistency I was looking for. I also added 2 types of beans for the textural difference: one can northern beans, one can broad / butter beans. Great wintertime dish and reheats really well!

Smoked Sausage Cassoulet Recipe (19)


Rating: 5 stars


Hearty, filling and full of flavor. I made the recipe exactly as written and it was delicious!

Smoked Sausage Cassoulet Recipe (20)


Rating: 5 stars


Delicious as is- I used full-fat sausage and fresh herbs since I had them. Very hearty, full of meat, and I cook for a meat-lover! Next time I'll omit the pork- the sausage and the bacon are enough. Very flavorful.

Smoked Sausage Cassoulet Recipe (21)


Rating: 5 stars


A wonderful meal to come home to! Everyone in the family loves it - including the dogs who helped themselves to an unattended crockpot! Seriously though, this is a wonderful meal for a cold winter day and the leftovers taste even better!

Smoked Sausage Cassoulet Recipe (22)


Rating: 4 stars


Wow. Fantastic. Adding this to the rotation.

Smoked Sausage Cassoulet Recipe (23)


Rating: 4 stars


This was very, very good. It was a bit too thick, though. It might be because I mashed the beans too much. Next time I won't mash them much, or maybe I won't mash them at all.

Smoked Sausage Cassoulet Recipe (24)


Rating: 5 stars


This recipe is amazingly flavorful. I will definitely make this again.

Smoked Sausage Cassoulet Recipe (25)


Rating: 5 stars


YUMMY!! Starting checking it after 3.5 hours, was done in 4. Didn't use the cheese or parsley at the end either

Smoked Sausage Cassoulet Recipe (26)


Rating: 4 stars


This is a really tasty winter recipe. It is very filling and comforting. I forgot to add the garlic but it was still delicious. I substituted cannellini beans for the Great Northern Bean as they didn't have any at my local supermarket. I also added a shallot to the onion mixture. I substituted smoked full-fat andouille pork sausage and used fresh rosemary and thyme (doubling the amount). I think this would have been tasty if white wine was added to the onion mixture after it was sauteed, prior to adding the tomatoes (it would have given it a little more depth I think). I omitted the cheese and parsley (which I think were unnecessary). As with most Cooking Light recipes, additional salt is needed.

Smoked Sausage Cassoulet Recipe (27)


Rating: 5 stars


One of our favorite slow cooker recipes!!! Fully of flavor and filling. Served with a salad and crusty bread.

Smoked Sausage Cassoulet Recipe (28)


Rating: 5 stars


Oh my gosh! There is so much flavor in this dish and it is so filling I didn't have room for the garlic bread I made to go along with it. I used three slices of thick cut bacon, doubled the thyme and rosemary because I used fresh herbs, added an extra sprinkle of salt and pepper, and subbed chicken breast for the pork. We are definitely making this again! It is perfect for a cold evening. :)

Smoked Sausage Cassoulet Recipe (29)


Rating: 5 stars


Yummy! I don't eat red meat so instead I used turkey bacon, swapped out turkey andouille sausage and left out the pork... Delish! Definitely needs to simmer all that time to let the flavors meld.

Smoked Sausage Cassoulet Recipe (30)


Rating: 5 stars


This was a huge hit at our weekly football gathering. I did adjust the recipe a bit by substituting the diced tomatoes with diced tomatoes with green chili peppers, and went for regular smoked sausage rather than the low fat version. The chili peppers gave it a bit of a kick. Doubled the recipe for our crowd and served it with french bread. Definitely a keeper!

Smoked Sausage Cassoulet Recipe (2024)


What is the best sausage for cassoulet? ›

Usually Toulouse sausage is most commonly used in traditional french cassoulet, a sausage made from a blend of pork and duck meat. Chicken breast – I used boneless and skinless chicken breast but thighs can be substituted if that's all you have. Salt & pepper – To taste.

What are the three types of cassoulet? ›

Cassoulet in 3 Acts

They will mention that there are 3 versions of true cassoulets (Castelnaudary, Carcassone, and Toulouse). The original, Castlenaudary is the simplest and purest in flavor, made with beans, fresh pork, ham, sausages, and fried pork skins.

What is the difference between a casserole and a cassoulet? ›

The main difference between a casserole and a cassoulet is that a casserole is more of a food category than one specific dish. In contrast, cassoulet is the name of a particular dish. This dish combines meat, usually pork or mutton, with white beans and seasonings. The dish originated in France.

What is closest to Toulouse sausage? ›

Toulouse sausage is very similar to Spanish butifarra sausage in that the quality of the meat shines brightest, not any collection of heavy spices. If you're not familiar with Toulouse, it's the cultural capital of Southwest France, home of All Things Duck.

What can I substitute for Toulouse sausage? ›

Conran suggests Polish kielbasa as a Toulouse substitute, but the smoky sort I use makes everything taste like a frankfurter, so I'd steer clear – basically, you need something with a very high meat content, and preferably a hefty whack of garlic.

What is the Holy Trinity of cassoulet? ›

There are three types of cassoulet – the Holy Trinity. There's the 'Father' (pork and goose), the 'Son' (mutton and partridge), and the 'Holy Ghost' (sausage, mutton, and duck).

What do the French eat with cassoulet? ›

You can serve cassoulet on its own with a salad and bread on the side, but it's traditional to accompany it with something colorful . . . usually greens of some sort.

What kind of beans are in cassoulet? ›

In cassoulets, the haricot bean is now always the principal ingredient. In the medieval period, broad beans (favolles), fresh or dried, were used in stews of the cassoulet type.

Do you cut smoked sausage before cooking? ›

PAN FRY. Cut Smoked Sausage sections in half lengthwise or into 1'2" slices. Add to non-stick skillet over medium heat. Cook 6-9 minutes, turning frequently.

What goes good with smoked sausage? ›

Casseroles, beans and rice, pasta, soup, stew – there's really not much you can't make with smoked sausage. Plus, because it's already cooked, it makes a great dinner shortcut. Just add whatever's in your fridge or pantry – whether that's pasta, rice, potatoes, broccoli, eggs, etc.

Can you eat smoked sausage without heating it up? ›

Simply put, fresh sausage is raw and uncooked, making it great as an ingredient, but you'll need to cook it yourself. Smoked sausage is fully cooked, so you can eat it as is. In other words, you don't need to cook smoked sausage for it to be safe for consumption, though you can if you prefer your sausage warmed up.

Why is cassoulet so special? ›

Perhaps there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. Cassoulet was originally the food of peasants - a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time.

What does cassoulet mean in French? ›

cassoulet, French dish of white beans baked with meats; it takes its name from its cooking pot, the cassole d'Issel. Originating in Languedoc in southwest France, cassoulet was once simple farmhouse fare, but it has been elaborated into a rich and complex dish.

How do you thicken cassoulet? ›

Adding gelatin to thin stock helps it form a better crust on the casserole as it bakes.

What are the best type of sausages? ›

5 Types Of Sausage For Any Occasion
  1. Kielbasa. “Kiełbasa” is the Polish word for sausage, and in Poland it can mean any kind of sausage. ...
  2. Andouille. ...
  3. Bratwurst. ...
  4. Italian sausage. ...
  5. Chorizo.

What kind of sausages are in France? ›

**** Try four types of our traditional French sausages: Boudin Blanc, Boudin Noir, Andouillette, and Saucisse de Toulouse. Boudin Blanc is a traditional French sausage made with chicken & pork, milk and a touch of Cognac.

What is the best sausage cut? ›

Pork. Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.

What is the Flavour of Toulouse sausage? ›

It is a rich, strong flavour with a distinctive aroma of Garlic and Red Wine. The most famous recipe for Toulouse sausage is the Cassoulet.


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