Fast cassoulet with sourdough topping

This fast cassoulet recipe is perfect when you want to enjoy the flavours of this French classic in a snap. Finished with a golden sourdough and parmesan topping, this dish is comfort food at its best

By Jennene Plummer
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon olive oil
  • 500 gram pork chipolatas
  • 1 carrot, roughly chopped
  • 1 celery stalk, chopped
  • 1 red onion, peeled, chopped
  • 1 garlic clove, whole
  • 250 gram Swiss brown mushrooms, quartered
  • 1 bacon rasher, sliced
  • 2 bay leaves
  • 1 tablespoon sage leaves, chopped
  • 1/2 cup red wine
  • 2 x 400g cans diced tomatoes with mixed herbs
  • 400 gram can cannellini beans, rinsed, drained
  • 400 gram can borlotti beans, rinsed, drained
  • 1/2 cup char-grilled capsicum, chopped
Crouton topping
  • 150 gram stale sourdough bread
  • 1/3 cup grated parmesan
  • 1 tablespoon olive oil
  • 2 tablespoon parsley, finely chopped


  • 1
    Preheat oven to hot, 200°C.
  • 2
    In a large flame-proof casserole dish, heat oil on high. Cook chipolatas for 3-4 minutes, turning, until browned. Transfer to a plate.
  • 3
    In a food processor, combine carrot, celery, onion and garlic. Pulse until finely chopped.
  • 4
    Using the same pan, sauté mushrooms, bacon, vegetable mixture, bay leaves and sage for 8-10 minutes until soft and fragrant. Pour wine into pan and simmer for 3-4 minutes until liquid is reduced by half.
  • 5
    For the crouton topping: Tear bread into rough 2cm croutons. Place in a large bowl with parmesan, oil and parsley. Toss to coat and season well.
  • 6
    Return sausages to pan with tomatoes, beans and capsicum. Bring to a simmer. Scatter crouton topping evenly over top. Bake in oven for 15 minutes until golden brown and crisp.


  • When fresh tomatoes are cheap, ripe and plentiful, use in place of canned.