Hearty Cassoulet

A Stokes recipe by our Resident Chef

  • Serves 6
  • 40 mins
Taste without compromise

What you'll need

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Jar 265g
Case 6x 265g
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  • 8 Butchers Sausages
  • 2 tablespoons Panko Breadcrumbs
  • ½ teaspoon Paprika
  • 1 egg
  • 1 leek, trimmed, & diced
  • 2 carrots peeled & diced.
  • 100g swede, peeled & diced
  • 2 parsnips, peeled & diced.
  • 1 white onion, peeled & diced
  • 1 tin Haricot beans, drained & rinsed
  • 2 tablespoons Red Onion Marmalade
  • 1 tablespoon fresh rosemary chopped.
  • 1 tablespoon parsley chopped.
  • 1 ltr vegetable stock

A truly hearty supper to make the whole family smile and fill those empty tums after school.


  1. Remove the skin from the sausages and put the sausage meat in a bowl.
  2. Add the breadcrumbs, paprika, egg, parsley and season with salt & pepper. Mix well & roll into 12 equal size balls.
  3. Heat the oil in a deep pan and fry off the sausage dumplings until golden. Remove from the pan and keep to one side.
  4. Add the onion, leek, swede and carrots to the pan and cook for 5 minutes.
  5. Add the haricot beans and vegetable stock and bring to the simmer.
  6. Add the sausage dumplings back into the pan and bring back to the simmer.
  7. Add the Red Onion Marmalade and chopped rosemary and continue cooking for 20-30 minutes until the dumplings are cooked through and the vegetables tender.