Pork and sausage cassoulet

Made with pork shoulder and sausages, this cassoulet is a deliciously hearty meal. Topped with golden breadcrumbs, it’s a winning dish for the cooler months.



2h 35m


  • 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



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.


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.


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. 


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. 


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. 

Dietary information

No added sugar

Nutrition Information

Per Serve

Energy: 2458kJ/588 Cals (28%)

Protein: 52g (104%)

Fat: 30g (43%)

Sat fat: 10g (42%)

Carb: 20g (6%)

Sugar: 6g (7%)

Fibre: 8g (27%)

Sodium: 1023mg (51%)

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.