Bratwurst and White Bean Cassoulet

Difficulty:

2/5

Serves:

4 PEOPLE

Bratwurst and White Bean Cassoulet

This comforting, one-pot cassoulet brings together browned bratwurst, creamy navy beans, and tender kale in a rich, velvety sauce thickened with flour, stock, and cream. The technique of removing the sausage from its casing lets it crumble and caramelize, adding deep savory flavor. As it simmers, the beans absorb the broth and cream, creating a hearty, stew-like texture. Distinctive for its streamlined approach to a traditionally long-cooked French dish, it delivers cozy, rib-sticking results in under 30 minutes—perfect with crusty bread for soaking up every drop.

Ingredients:

4 bratwurst sausages
2 tbsp (30 ml) vegetable oil
1 19-oz (539 g) can navy beans, rinsed thoroughly
1 yellow onion, chopped
4 garlic cloves, grated
1 bunch (8-10 leaves) kale
2 cups (473 ml) chicken stock
1 cup (238 ml) heavy cream
2 tbsp (7 g) all-purpose flour
1/2 loaf crusty bread or baguette, for serving
1/4 cup (15 g) chopped fresh parsley, for garnish
Salt and pepper to taste

Method:

Remove stems from kale and cut leaves into 1/2 inch (1.3 cm) slices. Remove sausage from the casing.

Heat oil over medium-high heat in a large pot or Dutch oven. Add sausage and cook for 3 minutes or until golden brown, then remove from the pan and set aside. Add onions and garlic and cook for 2 minutes, or until translucent. Stir in the flour followed by the stock and whisk together until a thickened sauce forms.

Add the cooked sausage, beans, kale, and cream, partially cover with a lid, and bring to a simmer. Continue cooking until most of the liquid has been reduced out, about 20 minutes.

Season to taste with salt and pepper and serve garnished with parsley and with crusty bread or baguette on the side.