Name: Hairy Bikers Cassoulet Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Ingredients: ½ tsp sunflower oil; 6 good-quality herby sausages (at least 85% meat); 4 celery sticks, trimmed and sliced diagonally; 3 carrots, peeled and sliced diagonally; 2 onions, halved and sliced; 6 boneless, skinless chicken thighs (about 450g), halved; 2 garlic cloves, crushed; 200g smoked lean gammon, trimmed and cubed; 2 x 400g cans chopped tomatoes; 150ml red wine (or water); 300ml cold water; 1 tsp caster sugar; 1 tsp dried chilli flakes; 1 bay leaf; 4–5 bushy sprigs fresh thyme; 400g can cannellini beans, drained and rinsed; 400g can butter beans, drained and rinsed; Freshly ground black pepper; Handful fresh flat-leaf parsley (garnish); ½ large orange, zest only (garnish)

This Hairy Bikers cassoulet is a lighter take made with chicken thighs, herby sausages, smoked gammon, cannellini beans, and butter beans. Ready in under two hours, it serves 6 at just 464 calories per portion.

I love making this cassoulet on chilly weekends when the family wants something warming but not too heavy. It is one of those recipes that tastes even better the next day.

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Hairy Bikers Cassoulet Ingredients

½ tsp sunflower oil
6 good-quality herby sausages (at least 85% meat)
4 celery sticks, trimmed and sliced diagonally into 1.5cm pieces
3 carrots, peeled and sliced diagonally into 1.5cm pieces
2 onions, halved and sliced
6 boneless, skinless chicken thighs (about 450g), trimmed and halved
2 garlic cloves, crushed
200g smoked lean gammon, trimmed and cut into 2cm cubes
2 x 400g cans chopped tomatoes
150ml red wine (or water)
300ml cold water
1 tsp caster sugar
1 tsp dried chilli flakes
1 bay leaf
4–5 bushy sprigs fresh thyme
400g can cannellini beans, drained and rinsed
400g can butter beans, drained and rinsed
Freshly ground black pepper
Handful of fresh flat-leaf parsley, roughly chopped (garnish)
½ large orange, zest only, finely grated (garnish)

How To Make Hairy Bikers Cassoulet

Brown the sausages: Brush a large non-stick frying pan with the sunflower oil. Add the sausages and cook over a medium heat for 10 minutes, turning until browned on all sides.
Prepare the vegetables: While the sausages brown, trim the celery and peel the carrots. Cut both into diagonal slices about 1.5cm thick. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
Cook the onions and chicken: Add the sliced onions to the pan with the sausages and cook for 6–8 minutes until softened. Trim the chicken thighs, cut in half, then add them with the garlic. Cook for 3–4 minutes, turning twice.
Build the cassoulet: Transfer everything to a large flameproof casserole dish. Stir in the gammon, celery, carrots, tinned tomatoes, red wine, and water. Sprinkle over the sugar and chilli flakes, then add the bay leaf and thyme. Season with black pepper.
Oven cook: Bring to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
Add the beans: Remove the casserole from the oven and stir in the cannellini beans and butter beans. Cover and return to the oven for another 30 minutes.
Garnish and serve: Roughly chop the parsley and toss with the orange zest. Serve generous portions in deep bowls with the parsley and orange garnish scattered on top.

What Are the Best Tips for Making Cassoulet?

Choose meaty sausages: Pick sausages with at least 85% meat content. A good herby pork sausage gives the best flavour without extra fat.
Brown everything properly: Take the time to get good colour on the sausages and chicken. This builds depth of flavour throughout the dish.
Use red wine for richness: The red wine adds body to the sauce. If you prefer not to cook with alcohol, swap it for the same amount of water or stock.
Try other one-pot stews: If you enjoy this, try the Hairy Bikers sausage casserole or the Hairy Bikers pork casserole for more warming meals.

What Goes Well With This Dish?

This cassoulet is a complete meal on its own, but a crisp green salad with a sharp vinaigrette pairs nicely alongside. Warm crusty bread is perfect for mopping up the sauce. Avoid heavy sides like mashed potatoes as the beans already provide plenty of substance.

For a heartier spread, serve it with the Hairy Bikers beef stew and dumplings on another night for a week of cosy dinners.

How Should You Store Leftovers?

Let the cassoulet cool completely, then transfer to an airtight container. It keeps in the fridge for up to 3 days and honestly tastes even better reheated the next day as the flavours develop overnight. Warm it gently on the hob or in the microwave until piping hot.

This cassoulet freezes well for up to 3 months. Thaw overnight in the fridge, then reheat thoroughly before serving.

Nutrition Facts

Serving Size: 1 of 6 portions

Calories: 464 kcal
Protein: 42g
Total Fat: 18g
Saturated Fat: 5g
Total Carbohydrate: 35g
Dietary Fibre: 10g
Sugars: 12g
Sodium: 850mg

Frequently Asked Questions

Can I use dried beans instead of canned in this cassoulet? You can, but it changes the cooking time significantly. Soak 250g dried cannellini beans overnight, boil for 1 hour until tender, then add them at the bean stage instead of the canned ones.

How does the Hairy Bikers cassoulet compare to Jamie Oliver’s version? The Hairy Bikers version is a lighter, diet-friendly take at 464 calories per serving using chicken thighs and lean gammon. Jamie Oliver’s tends to use duck confit and pork belly for a richer, more traditional French approach.

What is the best wine to use for cassoulet? A dry red wine works best here. Something like a Merlot or Cabernet Sauvignon adds good body without being overpowering.

Can I make this cassoulet in a slow cooker? Yes, brown the sausages, chicken, and onions first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, adding the beans in the last hour.

Is cassoulet the same as a casserole? Cassoulet is a specific French bean stew from the Languedoc region, while casserole is a broader term for any oven-cooked dish. Try the Hairy Bikers sausage casserole if you want a British-style version.

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