Jamie Oliver Sausage Cassoulet

There’s something about sausage and beans bubbling away in a rich, red mess that just hits right. Jamie Oliver’s version,Yeah—it’s that, but with extra. Smoky bacon that curls up in the heat, leeks going soft and sweet under the weight of rosemary and sage. Breadcrumbs that crunch and shatter when you break the surface. I made it on a cold Saturday, kind of on a whim. Wasn’t even planning to cook. Just… needed something that felt like a hug. (inspired by Jamie Oliver)

Ingredients Needed

For the main bit:

• 4 rashers smoked streaky bacon
• 1 and a half red onions
• A few rosemary sprigs (not shy with it)
• Half a small bunch of sage (use most, save some)
• 3 bay leaves, fresh
• 2 leeks
• 400g chipolata sausages
• 680g jar of passata
• 390g butter beans
• 390g haricot beans
• Olive oil
• Sea salt & cracked black pepper

For the top layer:

• 3 to 4 thick bread slices, torn
• 2 garlic cloves
• Rest of the sage

How To Make Jamie Oliver Sausage Cassoulet

1. Start with the veg. Slice bacon into chunky strips. Peel and slice the onions—don’t worry about being too neat. Strip the rosemary, most of the sage. Leeks—cut ‘em long, rinse off that garden grit, slice thin.
2. Now get the bacon into a roasting tray, decent size, with a big glug of olive oil. Crank the heat. As it starts to sizzle, dump in your leeks, onions, herbs, bay leaves. Bit of hot water, not much. Stir. Let it soften and steam, kind of melting together.
3. Meanwhile: sausages. Into a separate tray, drizzle with oil, get your hands in there. Under the grill they go. Give them about 8 minutes. Keep an eye—they should start browning, maybe blister a little.
4. As those do their thing, make your topping. Bread into a processor with the garlic, sage, salt, pepper. Pulse till it’s rough and uneven. You want chunks, not powder.
5. Once the veg smells sweet and herby and the sausages are done, pour the passata over the veg mix. Beans in—don’t drain, just straight in with the juice. Stir it all. Nestle the sausages on top. Half the breadcrumbs go in now. Then more sausages. Finish with the rest of the breadcrumbs. Last bit of sage. Olive oil drizzle.
6. Into the oven, middle shelf. Not long—4, maybe 5 minutes. Long enough to crisp that top to a golden, crackly layer.
7. Pull it out. Breathe it in. Serve hot. Maybe with wine. Definitely with something to mop up the sauce.

Why I Love This Recipe

I wasn’t in a great mood when I started making it. One of those grey days that drags. But the smell—garlicky, rich, full of promise—shifted something. We ended up eating straight from the tray, scraping up the crispy edges. It’s the kind of meal that reminds you why you cook in the first place.

Recipe Tips

• Keep your eyes on those sausages—too long and they dry out fast.
• Big breadcrumbs = better crunch. Don’t pulverize them.
• Layering matters. Let the flavors get to know each other.
• No meat? Cool. Try mushrooms, chickpeas, a splash of smoked paprika.
• Want heat? A little chili in the sauce works wonders.

How To Store This Jamie Oliver Sausage Cassoulet

• At Room Temperature You’ve got about 2 hours max before it needs the fridge. Any longer? Nope.
• In the Fridge Chuck it in a sealed container. It’ll hold for 3 days easy.
• In the Freezer Split it into portions. Freeze. You’ll thank yourself later. Just thaw overnight in the fridge.

Reheating

• Oven: 175°C, foil over the top, about 25 minutes.
• Microwave: Covered, high, a few minutes. Stir halfway.
• Stovetop: Medium heat, slow and gentle.

Let’s Answer a Few Questions!

What kind of sausage works best?
Chipolatas are classic here—juicy, just fatty enough. But really, use what you’ve got. Something with flavor.

Can I use dried beans?
Sure. Soak ‘em overnight. Cook till soft. Adds time, but worth it if you’ve got patience.

How do I make this meat-free?
Easy—veg sausages, more beans, throw in some mushrooms or squash. You won’t miss the meat.

What if it’s too watery?
Let it simmer open a bit longer. Or cheat with a little flour paste. It’ll thicken right up.

Recipe Card

Nutrition Facts (per serving)

• Calories: 352
• Carbs: 28g
• Protein: 23g
• Fat: 18g
• Sugar: 3g
• Fibre: 7g
• Sodium: 724mg

Try More Recipes:

• Jamie Oliver Savoy Cabbage Pasta
• Jamie Oliver Crispy Pork Broccoli Noodles
• Jamie Oliver Mushroom And Chicken Risotto