Weeknight Sausage Cassoulet

with Parmesan crust

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Cassoulet is a traditional French stew originating in the southern countryside province of Languedoc. Reminiscent of the great American chili, white beans and sausage simmer in harmony alongside earthy root vegetables. A blanket of Parmesan sits atop the dish, creating warm a warm embrace of flavor. It's comforting, yet elegant, and with one bite, you'll be shouting “sacrebleu!"

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 4 tsp. Mirepoix Base
  • 8 oz. Carrot
  • Info
    1 oz. Grated Parmesan
  • 1½ tsp. Cornstarch
  • 1 Fennel Bulb
  • 1 Shallot
  • 15 oz. Cannellini Beans
  • 8 oz. Italian Pork Sausage Links

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    684
  • Carbohydrates
    63g
  • Fat
    32g
  • Protein
    41g
  • Sodium
    1707mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Colander
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Remove stalks from fennel bulb and discard. Trim end of bulb, quarter lengthwise, remove core from each slice, and cut into ¼" dice. Peel, trim, and cut carrot into ¼" dice. Peel shallot and cut into ¼" dice. Mince garlic. Drain beans in a colander and rinse. Combine 1 cup water, mirepoix, and cornstarch in a mixing bowl. Set aside. On a separate cutting board, remove Italian sausage from casing.

  • 2

    Cook the Sausage

    Place a large oven-safe pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into small pieces with a spoon until no pink remains, 4-6 minutes. If using ground beef add a pinch of salt and follow same instructions. If using ground turkey, add a pinch of salt and cook until no pink remains 7-9 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  • 3

    Cook the Vegetables

    Return pan used to cook sausage to medium heat and add 2 tsp. olive oil. Add fennel, shallot, and carrot to hot pan and stir until coated in oil. Cover, and stir occasionally until vegetables start to brown, 4-6 minutes. Add garlic and stir until aromatic, 30-60 seconds.

  • 4

    Make the Cassoulet

    Stir mirepoix-cornstach mixture to recombine and add to pan. Stir in beans, sausage, and a pinch of salt, and bring to a boil. Once boiling, reduce to a simmer, cover, and cook until vegetables are tender and cassoulet has thickened, 3-5 minutes. If using ground beef or ground turkey, follow same instructions.

  • 5

    Bake Cassoulet and Finish Dish

    Top cassoulet evenly with Parmesan. Place pan in hot oven and bake until cheese is golden brown, 5-7 minutes. Plate dish as pictured on front of card. Bon appétit!

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