Free Range Pork Sausages with a Mixed Bean Cassoulet and Basil Pesto

Beat the winter hunger pangs!


  • 8 good quality free range pork sausages
  • 1 l tomato passatta
  • 2 tins cooked butterbeans
  • 100 g green beans
  • 1 bulb garlic
  • 1 large carrot
  • 2 red onions
  • 100 g frozen broadbeans
  • 1 large celery stick
  • 100 ml red wine
  • 50 ml balsamic vinegar
  • basil pesto:
  • 100 g fresh basil
  • 50 g pine nuts
  • 50 g grated parmesan
  • 100 ml olive oil


  1. Cassoulet:
  2. Chop onions, garlic, carrot and celery, and fry in a saucepan on a low heat until soft. Add red wine and balsamic vinegar. Reduce by half, then add in tomato passatta and simmer for 30 minutes.
  3. Pesto:
  4. Blitz all ingredients together in food processor.
  5. To Serve:
  6. Fry off sausages and keep warm in the oven. Bring tomato sauce to the boil. Add in cooked butterbeans, broad beans and green beans, and simmer for 5 minutes.
  7. Divide cassoulet between 4 plates. Slice sausages in half, and place on top of cassoulet. Drizzle with some basil pesto and serve.


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