Pork sausage and chorizo cassoulet

You'd never guess this pork sausage and chorizo sausage is so simple to make; the combination of hearty, salty sausages, and a flavoursome, crumbly topping is absolutely delicious.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Pork sausage and chorizo cassoulet
  • 2 tablespoon olive oil
  • 500 gram pork sausages
  • 2 cured chorizo sausages, sliced
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon fennel seeds
  • 1/2 cup white wine
  • 400 gram canned cherry tomatoes
  • 1 cup chicken stock
  • 1 zucchini, chopped
  • 4 thyme sprigs
  • steamed beans, to serve
  • 1 cup coarse fresh breadcrumbs
  • 1/4 cup chopped parsley
  • 30 gram butter, melted


Pork sausage and chorizo cassoulet
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a flameproof casserole dish heat half oil on high. Squeeze sausage mince from casings in rough tbsp sized pieces and add to pan. Brown 3-4 minutes. Remove from pan.
  • 3
    Using same pan, saute chorizo, onion and celery 4-5 minutes, until onion is tender. Stir in seeds and cook 1 minute.
  • 4
    Return sausages to pan and add wine to pan to deglaze. Simmer 1-2 minutes until almost completed evaporated. Add tomatoes, stock, zucchini and thyme. Bring to boil. Simmer, uncovered 4-5 minutes, until zucchini is tender.
  • 5
    Make topping: In a small bowl, combine all ingredients. Sprinkle over top of pork mixture. Bake 15-20 minutes, until topping turns golden brown. Serve with steamed beans


Deglazing describes pouring alcohol into a hot pan and scraping the base with a spoon. It dissolves any caramelised pieces of food on the base to create a tastier sauce.

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