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Pork and sage cassoulet

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After a winter warmer for dinner? This no-fuss Pork and sage cassoulet is a must try. Infused with white wine and garlic, it's full of delicious flavours everyone will enjoy.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, (+ overnight soaking time)
Pork and sage cassoulet

Ingredients

  • 1 cup (200g) dry white beans
  • 2 tbs olive oil
  • 500g Coles Classic Pork Sausages
  • 500g Coles Australian Pork Spare Ribs, rind removed, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 1 large fennel, thinly sliced
  • 4 garlic cloves, crushed
  • 1 cup (250ml) dry white wine
  • 2 x 400g can Coles Diced Tomatoes
  • 2 cups (500ml) chicken stock
  • 2 thyme sprigs
  • 1½ tbs finely shredded sage
  • 2 dried bay leaves
  • 2 cups (140g) stale breadcrumbs (made from day-old bread)
  • Thyme sprigs, extra, to serve

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

  1. Step 1

    Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
  2. Step 2

    Heat half the oil in a large ovenproof casserole dish over medium heat. Add the sausages. Cook, turning occasionally, for 8 mins or until browned all over and cooked through. Transfer to a plate. Thickly slice diagonally.
  3. Step 3

    Add one-third of the ribs to the casserole dish. Cook, turning, for 5 mins or until browned all over. Transfer to a plate. Repeat in 2 more batches with remaining ribs.
  4. Step 4

    Preheat oven to 140°C.
  5. Step 5

    Add the onion, fennel and garlic to the dish. Cook, stirring, for 5 mins or until onion softens. Add the wine and bring to the boil. Cook for 3 mins or until wine reduces by half. Return the ribs and sausages to the dish with the tomato, stock, thyme, 1 tbs of sage and the bay leaves. Remove from heat. Add the drained white beans and stir to combine.
  6. Step 6

    Bake, covered, for 1½ hours or until pork ribs and beans are very tender. Increase oven temperature to 180°C. Combine the breadcrumbs, remaining sage and remaining oil in a small bowl. Sprinkle breadcrumb mixture over the cassoulet. Bake, uncovered, for 30 mins or until top is crisp and golden. Serve topped with extra thyme sprigs.

    Pork and sage cassoulet

    Pork and sage cassoulet
    • Serves6
    • Cook time2 hour 30 minutes
    • Prep time15 minutes, (+ overnight soaking time)
    Ingredients
    • 1 cup (200g) dry white beans
    • 2 tbs olive oil
    • 500g Coles Classic Pork Sausages
    • 500g Coles Australian Pork Spare Ribs, rind removed, cut into 3cm pieces
    • 1 brown onion, coarsely chopped
    • 1 large fennel, thinly sliced
    • 4 garlic cloves, crushed
    • 1 cup (250ml) dry white wine
    • 2 x 400g can Coles Diced Tomatoes
    • 2 cups (500ml) chicken stock
    • 2 thyme sprigs
    • 1½ tbs finely shredded sage
    • 2 dried bay leaves
    • 2 cups (140g) stale breadcrumbs (made from day-old bread)
    • Thyme sprigs, extra, to serve
      Description

      After a winter warmer for dinner? This no-fuss Pork and sage cassoulet is a must try. Infused with white wine and garlic, it's full of delicious flavours everyone will enjoy.

      Method
      1. Step 1

        Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
      2. Step 2

        Heat half the oil in a large ovenproof casserole dish over medium heat. Add the sausages. Cook, turning occasionally, for 8 mins or until browned all over and cooked through. Transfer to a plate. Thickly slice diagonally.
      3. Step 3

        Add one-third of the ribs to the casserole dish. Cook, turning, for 5 mins or until browned all over. Transfer to a plate. Repeat in 2 more batches with remaining ribs.
      4. Step 4

        Preheat oven to 140°C.
      5. Step 5

        Add the onion, fennel and garlic to the dish. Cook, stirring, for 5 mins or until onion softens. Add the wine and bring to the boil. Cook for 3 mins or until wine reduces by half. Return the ribs and sausages to the dish with the tomato, stock, thyme, 1 tbs of sage and the bay leaves. Remove from heat. Add the drained white beans and stir to combine.
      6. Step 6

        Bake, covered, for 1½ hours or until pork ribs and beans are very tender. Increase oven temperature to 180°C. Combine the breadcrumbs, remaining sage and remaining oil in a small bowl. Sprinkle breadcrumb mixture over the cassoulet. Bake, uncovered, for 30 mins or until top is crisp and golden. Serve topped with extra thyme sprigs.