Greek Cassoulet Recipe usuing Loukaniko Theo Michaels as on Nick Coffer Weekend Kitchen BBC 3CR

Greek Sausage Cassoulet | Loukaniko Greek Sausage

My sausage cassoulet may have it’s origins in France but is firmly being invaded by the Greeks. The main ingredient is Loukaniko – a delicious Greek sausage [insert smutty joke here].

A sausage cassoulet is a really cheap but tasty way of feeding the family and using Greek sausages gives a really nice smoky flavour to dish.

You can get different types of Loukaniko sausage, but at it’s heart it is pork mince, marinated in red wine and black pepper corns and finally smoked – I love them!

Chorizo – such an attention seeker, about time another sausage got a look in me thinks!

If you can’t get Loukaniko a good Toulouse sausage or another good quality sausage will still work. Cassoulet at the end of the day is village food, humble ingredients slow cooked to create something delicious.

On this occasion my cassoulet recipe has a few cheats so you can whip it up in half an hour and not compromise on the depth of flavour.

Cassoulet is normally a slow cooked dish – but not this bad boy! Done in 30 minutes it’s quick but doesn’t compromise on taste! 

My secret method for creating a quick cassoulet is using two tins of cannellini beans added at different stages, the first tin will thicken your sauce, the second will leave you with plump whole beans throughout.

This is modest village food, but if you want to make it sexy, I sometimes serve mine with a lovely piece of roasted cod on top.

This is actually the recipe I shared when I was invited to appear again on BBC Radio Nick Coffer’s Weekend Kitchen – you can hear some of the radio show by clicking that link to my other blog post.

Greek Sausage Cassoulet:

Ingredients (serves 4):

½ cup extra virgin olive oil

2 ripe tomatoes – diced

1 onion – finely diced

1 large carrot – finely diced

1 stick celery – finely diced

3 cloves garlic – finely sliced

3 bay leaves

2 Greek sausages – thickly sliced – Loukanika (can use normal good quality sausuages if not available or even some small pork ribs)

About 6 inches of Garlic sausage – thickly sliced – (all the supermarkets now sell great Polish garlic sausages which are gorgeous)

1 tbsp smoked paprika

2 pints of water (or chicken stock)

Juice – ½ lemon

2 tins cannellini beans

1 cup fresh parsley

Method:

  1. Gently fry in ¼ cup olive oil the onions, celery, carrot for 10 minutes until translucent and just turning golden.
  2. Then add your garlic and gently fry for another 2 minutes.
  3. Then add your sausages, smoked paprika and tomatoes and fry for another 2 minutes.
  4. Add 1 tin of the cannellini beans and the water, Bring to the boil and gently simmer with the lid off for 15 minutes – stir frequently to break up the beans (this will also thicken your sauce).
  5. If too thick add more water, then season well and add the second tin of cannellini beans, stir once, bring back to the boil and turn off the heat and do not stir again (this is to avoid breaking up the beans).
  6. Rest for five minutes, then..

Serve in bowls, drizzle of olive oil over the top, squeeze of lemon and a sprinkle of fresh parsley or basil for garnish