Andouillette and White Bean Cassoulet

Andouillette and White Bean Cassoulet

Recipes with Andouillette

This rustic cassoulet transforms andouillette into a comforting, hearty meal. The sausage's assertive flavor pairs beautifully with creamy white beans and a crisp breadcrumb topping, making it perfect for a chilly evening.

Prep Time

20 min

Cook Time

1 hour 30 min

Servings

4

Difficulty

Medium

Ingredients

  • 400g Andouillette sausage, sliced
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 can (400g) diced tomatoes
  • 1 can (400g) cannellini beans, drained and rinsed
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1/2 cup breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • Salt and pepper to taste

Steps

1

Preheat oven to 180°C (350°F).

2

In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Brown andouillette slices; remove from skillet and set aside.

3

Add onion and carrots to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more. Add diced tomatoes, cannellini beans, chicken broth, and thyme. Bring to a simmer.

4

Return andouillette to the skillet. Top with breadcrumbs and Parmesan cheese. Bake uncovered for 1 hour, or until the top is golden brown and the cassoulet is bubbly. Season with salt and pepper.

Tips

Andouillette's strong aroma intensifies during cooking. Open a window and ensure good ventilation. For a richer flavor, use duck fat instead of olive oil.