Sausage and Bean Cassoulet with Potato Cakes

A hearty sausage and bean stew topped with breadcrumbs, served alongside pan-fried apple and potato cakes.

Estimated Nutrition

	Per Serving	Total
Calories	838.5 kcals	2515.5 kcals
Carbohydrates	56.7 grams	170.1 grams
Fat	51.8 grams	155.4 grams
Protein	34.1 grams	102.3 grams

Cook Time

25 mins

Produces

3 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

15
g

Butter

knob for frying

Fruits

1
piece

Eating Apple

peeled and grated

GrainsCereals

55
g

Breadcrumbs

LegumesPulses

400
g

Baked Beans

1 can

Liquids

175
ml

Red Wine

1 glass

290
ml

Beef Stock

Meat

225
g

Smoked Streaky Bacon

cut into 2cm strips

6
piece

Sausages

cooked

NutsSeeds

2
cloves

Garlic

chopped

2
sprigs

Thyme

2
tbsp

Parsley

chopped fresh

1
unit

Salt

to taste

1
unit

Black Pepper

freshly ground, to taste

OilsFats

1
tbsp

Olive Oil

1
tbsp

Oil

for frying

Vegetables

1
piece

Onion

chopped

2
piece

Tomatoes

chopped

225
g

Mashed Potato

ready-made

Steps

Preheat the oven to 190°C.
Heat oil in a large pan and fry garlic, onion, and bacon for 2-3 minutes.
Chop sausages into large chunks and add them to the pan.
Add wine, stock, beans, thyme, and tomatoes, then simmer for 8 minutes.
Stir in parsley, season, transfer to a dish, top with breadcrumbs, and bake for 10 minutes.
Mix grated apple with mashed potato, season, and shape into cakes.
Fry the potato cakes in butter and oil for 2-3 minutes per side.