Speedy spring greens and sausage cassoulet
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Speedy spring greens and sausage cassoulet
A cassoulet is a slow-cooked stew from southern France with beans and pork. This speedy version uses sausages, so is much quicker to cook
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
666Kcal
Fat
37gr
Saturates
11gr
Carbs
39gr
Sugars
5gr
Fibre
15gr
Protein
39gr
Salt
2.5gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1 tbsp olive oil, plus extra to drizzle
- 4 Taste the Difference Lincolnshire sausages
- 2 shallots, diced
- 3 garlic cloves, sliced
- 1 tbsp plain flour
- 300ml chicken stock
- 1 x 400g tin cannellini beans, drained and rinsed
- 100g frozen garden peas
- 100g spring greens, chopped
To serve
- 30g flat-leaf parsley, finely chopped
- 1 garlic clove, crushed
- zest and juice of 1 lemon
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in an ovenproof sauté pan or casserole, then brown the sausages all over. Set the sausages aside on a plate. Add the shallots and garlic to the pan and cook until soft, then stir in the flour and cook for 1-2 minutes. Pour over the stock, then add the beans, peas and spring greens. Season to taste. Nestle the sausages back in the pan, then transfer to the oven and cook, uncovered, for 10-15 minutes or until the sausages are cooked through.
- Combine the parsley, garlic and lemon zest in a small bowl. Scatter over the cassoulet, then finish with a final drizzle of olive oil and a generous squeeze of lemon juice.
