Miguel Barclay and Linda McCartney's Vegetarian Sausage & Cannellini Bean Cassoulet



An amazingly simple sausage cassoulet recipe using our Vegetarian Red Onion & Rosemary Sausages.


3 frozen Linda McCartney’s Vegetarian Red Onion & Rosemary Sausages
Splash of olive oil
1/2 red onion, sliced
1 clove garlic, sliced
200g chopped tomatoes
200g cannellini beans, drained
Pinch of salt & pepper
2 pinches oregano
1/2 veg stock cube
Chunks of bread


  1. Start by heating the oven to 190c.
  2. Then begin to fry the frozen sausages over a medium heat in an ovenproof pan for about 5 minutes, before adding a splash of olive oil and sliced red onion and garlic.
  3. Fry for a few more minutes before adding the chopped tomatoes, cannellini beans, salt, pepper, oregano and half a stock cube.
  4. Simmer for 3 minutes before scattering over the torn chunks of bread and drizzling some olive oil over the top.
  5. Place in the oven for about 20 minutes or until the bread is a lovely golden brown colour.

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