This cassoulet is a hearty family meal with two kinds of pork and plenty of veg. Topped with golden breadcrumbs, it’s a winning dish for the cooler months.
Serves66
Cook time2 hr 35 mins2 hour 35 minutes
Prep time10 mins10 minutes
Ingredients
1kg Coles Australian Pork Mini Shoulder Roast, cut into 3cm pieces
6 Coles Australian Pork Sausages
1 fennel, cut into wedges
1 carrot, peeled, coarsely chopped
2 celery sticks, coarsely chopped
2 garlic cloves, crushed
1/2 cup (125ml) light red wine (optional)
400g can diced tomatoes
1 cup (250ml) chicken stock
400g can cannellini beans, rinsed, drained
2 dried bay leaves
2 rosemary sprigs
2 thyme sprigs
1 cup (70g) fresh breadcrumbs (made using day-old bread)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Heat a casserole pot over medium-high heat. Add half the pork and cook, turning, for 5 mins or until golden brown. Transfer to a plate. Repeat with the remaining pork.
Step 2
Add the sausages to the pot and cook, turning, for 10 mins or until golden brown. Transfer to a clean work surface. Thickly slice diagonally.
Step 3
Add the fennel, carrot and celery to the pot and cook, stirring, for 5 mins or until fennel softens. Add the garlic and cook for 1 min or until aromatic. Return the pork and sausage to the pot. Pour over the wine, if using, and bring to the boil. Add the tomato, stock, beans, bay leaves, rosemary and thyme and stir to combine.
Step 4
Cover and bake, stirring occasionally, for 1 1/2 hours or until pork is very tender and cooked through. Combine the breadcrumbs and oil in a small bowl. Sprinkle half the breadcrumb mixture over the pork mixture.
Step 5
Bake, uncovered, for 15 mins or until the breadcrumbs are lightly toasted. Stir the breadcrumbs into the pork mixture, then sprinkle with the remaining breadcrumb mixture. Bake for a further 15-20 mins or until golden brown and crisp. Sprinkle with extra thyme sprigs to serve.
FAQs
Cassoulet is a hearty stew from the south of France. It traditionally contains a protein (commonly pork, but also lamb, mutton or poultry), sausage, and white beans which are confited low and slow and seasoned with garlic and herbs.
A cassoulet is the term for a particular dish that hails from southern France, whereas "casserole" is a general categorisation for a number of stewed dishes which can be cooked on the stovetop or in the oven.
Since cassoulet is rich and hearty, it pairs well with crusty bread to mop up all the delicious gravy. For some added refreshment, it can also be served with a cold salad.
To be a true cassoulet, the dish must contain a protein (usually pork, lamb/mutton or poultry), sausage, and white beans that are confited low and slow to create a rich stew.
You can use red or white wine in cassoulet. A light red wine like pinot noir, gamay or lambrusco is ideal for this dish as it brings subtle tannic flavour and gentle fruitiness to the dish without overpowering it. If you don't have a red on hand, a dry white wine such as sauvignon blanc or pinot grigio would also work for similar reasons.
1kg Coles Australian Pork Mini Shoulder Roast, cut into 3cm pieces
6 Coles Australian Pork Sausages
1 fennel, cut into wedges
1 carrot, peeled, coarsely chopped
2 celery sticks, coarsely chopped
2 garlic cloves, crushed
1/2 cup (125ml) light red wine (optional)
400g can diced tomatoes
1 cup (250ml) chicken stock
400g can cannellini beans, rinsed, drained
2 dried bay leaves
2 rosemary sprigs
2 thyme sprigs
1 cup (70g) fresh breadcrumbs (made using day-old bread)
2 tbs olive oil
Thyme sprigs, extra, to serve
Description
This cassoulet is a hearty family meal with two kinds of pork and plenty of veg. Topped with golden breadcrumbs, it’s a winning dish for the cooler months.
Method
Step 1
Preheat oven to 150°C. Heat a casserole pot over medium-high heat. Add half the pork and cook, turning, for 5 mins or until golden brown. Transfer to a plate. Repeat with the remaining pork.
Step 2
Add the sausages to the pot and cook, turning, for 10 mins or until golden brown. Transfer to a clean work surface. Thickly slice diagonally.
Step 3
Add the fennel, carrot and celery to the pot and cook, stirring, for 5 mins or until fennel softens. Add the garlic and cook for 1 min or until aromatic. Return the pork and sausage to the pot. Pour over the wine, if using, and bring to the boil. Add the tomato, stock, beans, bay leaves, rosemary and thyme and stir to combine.
Step 4
Cover and bake, stirring occasionally, for 1 1/2 hours or until pork is very tender and cooked through. Combine the breadcrumbs and oil in a small bowl. Sprinkle half the breadcrumb mixture over the pork mixture.
Step 5
Bake, uncovered, for 15 mins or until the breadcrumbs are lightly toasted. Stir the breadcrumbs into the pork mixture, then sprinkle with the remaining breadcrumb mixture. Bake for a further 15-20 mins or until golden brown and crisp. Sprinkle with extra thyme sprigs to serve.
