Recipe: Pork, Sausage & Bacon Oven Cassoulet

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  • 400-450g streaky steaks (strips of pork belly ), rind trimmed
  • 1 tbsp sunflower or vegetable oil
  • 400-450g pack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)
  • 4 back bacon chops, about 400g/14oz
  • 400g can cannellini, haricot, butter or mixed beans, drained
  • 1 large onion, chopped
  • 4 medium carrot, thickly sliced
  • 400g can chopped tomatoes
  • 1 bouquet garni 'tea bag'
  • about 600ml chicken stock (from a stock cube is fine)
  • 25g fresh white breadcrumbs
  • 2 garlic clove


  • Heat oven to Gas Mark 4.
  • Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.
  • Mix together the beans, onion, garlic, carrots and tomatoes in a bowl.
  • Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove). Place the bouquet garni in the centre as everything is being stacked.
  • Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove. Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the top is golden brown.
  • If the stock reduces while braising, simply pour a little more on top to moisten.
  • Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)


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