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Alternative Ingredients: This recipe would work equally as well for traditional sausages for your meat-eating customers
Elevate Your Dish: Serve with tender stem broccoli tossed in lemon juice, crusty bread and toasted sliced almonds
Sausage Cassoulet
Food
Main Courses
Dairy-free
Vegan
Vegetarian
This hearty vegan sausage cassoulet features tender white beans simmered in a rich tomato‑and‑herb sauce, paired with plant-based sausages for robust flavour. Easily adaptable with traditional sausages, it delivers depth, warmth and a satisfying texture, perfect for a refined, contemporary main course.
Ingredients
• 30ml olive oil
• 20 Garden Gourmet Sensational Cumberland Sausages
• 200g onions, diced
• 150g carrots, sliced
• 400g button mushrooms, quartered
• 20g garlic, sliced
• 5g thyme
• 150ml white wine (vegan if needed)
• 800g Maggi Rich & Rustic Tomato Sauce
• 400g cannellini beans, rinsed and drained
• 10g Maggi Vegetable Bouillon
Method
- Heat half the olive oil in a saute pan over a medium heat. Brown the Garden Gourmet Sensational Cumberland Sausages evenly on all sides.
- Once browned, remove the sausages from the pan and set them aside.
- In the same pan, add the remaining olive oil. Add the onions, carrots, mushrooms, garlic and thyme. Cook over a medium heat, stirring occasionally, for approximately 10 mins until the vegetables are softened and aromatic.
- Pour the white wine into the pan to deglaze, stirring to lift any browned bits from the bottom of the pan. Add the Maggi Rich & Rustic Tomato Sauce, 400ml water, cannellini beans, and Maggi Vegetable Bouillon.
- Stir well to combine and bring the mixture to a simmer. Cook for 10 mins, allowing the flavours to meld together.
- Return the browned Garden Gourmet Sensational Cumberland Sausages to the pan. Transfer the entire mixture to an oven-safe dish. Bake in a preheated oven at 170C for 15 mins, ensuring the sausages are fully cooked and the cassoulet is bubbly and fragrant.
