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Sausage and Ale Cassoulet

Sausage and Ale Cassoulet
What’s better than a sausage casserole on a Sunday evening? A sausage casserole with ale, of course!


You may remember back in October I wrote about Crocktober with my Bakewell Macaroni Pudding. Well, as part of the ongoing celebration of all things slow-cooked, Crock-Pot challenged me and a few fellow bloggers to come up with a collective recipe. All we had to do was submit one ingredient each and then cook a recipe with all the selected ingredients included. It could have been a complete recipe for disaster but actually turned out pretty tasty!

When it came to me, two other bloggers had already chosen sausages and chopped tomatoes. Seeing those two, I added butter beans as I just love these in a stew, particularly with a tomato base. Altogether, there were 8 ingredients chosen:
  • Chopped Tomatoes 
  • Sausage 
  • Butter Beans 
  • Kale 
  • Ale 
  • Butternut Squash 
  • Sweet Potato 
  • Onion

Crock-pot did supply a recipe using all of these which was a kind of stew topped with sweet potato mash. However, I thought it would be better to make a stew with a couple of side dishes rather than a one-pot dish with so many ingredients. When slow cooking, the flavours really mingle with each other and sometimes it’s nice to have a side with its own distinct flavour.


I made sweet potato colcannon with the addition of the kale and some garlic-roasted butternut squash as the two side dishes, so that left 5 ingredients for the stew! So, how did I make it? Simple!

print recipe

Sausage and Ale Cassoulet
A stew that matches sausages with the lovely flavour of ale. A classic ‘set and leave’ slow cooker meal perfect for a lazy Sunday.
Ingredients
  • 6 good quality sausages
  • 1 large onion, finely sliced
  • 1 tin chopped tomatoes
  • 1tbsp tomato purée
  • 1tsp smoked paprika
  • 1 fat clove garlic, minced
  • 2/3 sprigs thyme (I used lemon thyme as it grows in my garden!)
  • 200ml ale
  • 1 tin butter beans
  • 0.5tbsp cornflour
Instructions
1. Sear the sausages in a hot pan with a little oil until browned on all sides. Remove from the pan, chop each sausage into 3 pieces and place into the Crock-Pot without any of the fat that comes out of the sausages. 2. Toss the sliced onion into the pan and fry for a few minutes until the edges are tinged brown, then add to the sausages. 3. Place all of the remaining ingredients, except the butter beans and cornflour, into the Crock-Pot and mix well. Set on high and leave for at least 5 hours, stirring every couple of hours (not essential but helps to stop the edges sticking.) 4. 1 hour before serving, drain and rinse the butter beans before stirring into the stew. 5. Check the stew half an hour before serving. If the sauce needs thickening, mix the cornflour with a little water then pour into the stew. Stir well and then turn to high for the last 30 minutes. 6. Serve in the middle of a ring of sweet potato colcannon, topped with garlic-roasted butternut squash and enjoy!
Details
Prep time: Cook time: Total time: Yield: 2 servings, with some leftovers


Recipes for the sides will be posted in the coming weeks!


For other interpretations of the recipe, have a look at these posts by other bloggers:

As always, I’d love to hear what you think of this recipe in the comments below. I am also always delighted to see pics when someone makes one of my recipes so please do show me on Twitter, Facebook or Instagram if you do! The links are in the bar to the right.

Disclaimer: This recipe post was commissioned by Crock-Pot, who also sent me a slow cooker to use. As always, I wasn’t expected to write a positive review and all views expressed are my own personal opinions.


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