If you want comfort food without the all-day commitment, this sausage cassoulet is the move. Smoky bacon, white beans, tomatoes and thyme bubble away underneath, while our Irish Pork Sausages roast on top until browned and juicy. Serve it straight from the dish with crusty bread and let the oven do the heavy lifting.
Recipe details
- Serves: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
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Dropping: Monday 9 Feb 2026, 4:00pm (Melbourne time).
Ingredients
- 1 pack The Lucky Pig Irish Pork Sausages
- 2 Ă— 400 g cans white beans, drained
- 1 Ă— 400 g can chopped tomatoes
- 1 pack The Lucky Pig Short Cut Bacon, chopped
- 1 onion, diced
- 1 tbsp tomato paste
- 250 ml stock
- 1–2 sprigs thyme
- 1 tsp paprika
- Salt & pepper
- To serve: crusty bread
Method
- Preheat oven to 180°C.
- In a pan, sauté the onion and chopped bacon until lightly golden.
- Stir in the beans, chopped tomatoes, tomato paste, stock, thyme and paprika.
- Season with salt and pepper.
- Transfer the mixture to a baking dish.
- Nestle the sausages on top.
- Bake uncovered for 30 minutes, or until sausages are cooked through and browned.
- Serve hot with crusty bread.
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Address: 452 Centre Road, Bentleigh
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