RECIPE MAGIC!

SPRING CASSOULET

This Spring Sausage Cassoulet offers a lighter, brighter twist on the traditional French comfort dish. Each spoonful delivers the hearty satisfaction of tender sausages and creamy beans, brightened by spring vegetables that add colour, texture, and freshness. The garlic and herbs infuse the dish with an aromatic depth, while the crispy breadcrumb topping provides a delightful contrast to the succulent, savoury stew beneath. It's comfort food reimagined for warmer days—substantial enough to satisfy but lifted with seasonal freshness that won't weigh you down.

INGREDIENTS:

  • 1 lb (450g) quality pork sausages (sweet Italian or garlic herb variety)
  • 2 tbsp EVOO
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp Garlic EVOO
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bunch asparagus, tough ends removed, cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 2 cans cannellini beans, drained and rinsed
  • 1 can San Marzano tomatoes, cut in pieces or gently squeeze by hand
  • 1 cup chicken stock
  • 1 tbsp Thyme EVOO or 1 tsp dried
  • 1 tbsp Rosemary EVOO or 1 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh parsley, chopped, plus more for garnish
  • Salt and freshly ground black pepper to taste

FOR THE TOPPING:

  • 1 cup panko breadcrumbs
  • 3 tbsp Butter EVOO
  • 2 tbsp grated Parmesan cheese
  • 1 tsp Lemon EVOO 

DIRECTIONS:

Preheat oven to 375°F. In a large, oven-safe Dutch oven or deep skillet, heat 1 tablespoon EVOO over medium-high heat. Brown the sausages on all sides, about 5-7 minutes. Remove and set aside.

In the same pot, add the remaining tablespoon EVOO. Add onions and cook until translucent, about 3-4 minutes. Add Garlic EVOO, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften. Slice the sausages into 1-inch pieces and return them to the pot. Add the cannellini beans, tomatoes, stock, bay leaves, Thyme and Rosemary EVOOs (or dried and fresh if using). Season with salt and pepper.

Bring to a simmer, then cover and transfer to the preheated oven. Cook for 20 minutes.

Meanwhile, prepare the topping by combining breadcrumbs, melted butter, olive oil, Parmesan cheese, and lemon zest in a bowl. After 20 minutes, remove the pot from the oven. Stir in the asparagus, peas, and fresh parsley. Sprinkle the breadcrumb mixture evenly over the top. Return to the oven, uncovered, and bake for an additional 15-20 minutes until the topping is golden brown and crispy. Garnish with additional fresh parsley.