This recipe is part of Feeding A Crowd: French(ish!) Birthday.


This is so easy that it’s practically criminal. Let’s get to it (Adapted from HERE).


Sausage Cassoulet
Prep time
Cook time
Total time
This tasty cassoulet is as good as the sausages you use.
Recipe type: Dinner
Cuisine: French-ish
Serves: 8
  • 1-2 sausages per person (I used 8)
  • 2 pints cherry tomatoes
  • 4 tablespoons garlic
  • 2 cans white kidney beans, rinsed and drained
  • Olive oil
  • Balsamic vinegar
  • A few sprigs of rosemary and thyme
  • Salt and pepper
  1. Preheat oven to 425.
  2. Dump out the cherry tomatoes into the bottom of a casserole pan. Make sure there is a single layer that covers the entire length and width of the pan.
  3. Using a silicon brush, brush the garlic over the tomatoes.
  4. Lay sausages over the top of the tomatoes, then drizzle on some olive oil and vinegar.
  5. Arrange a few sprigs of rosemary and thyme throughout the pan.
  6. Sprinkle with salt and pepper (to taste)
  7. Bake until tomatoes just begin to split and the sausages are golden.
  8. Remove from oven, stir in beans, and return to oven for another 20 minutes.
  9. Serve and enjoy!


Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!

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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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