Mary Berry’s Chipolata Cassoulet is a delightful British twist on the traditional French dish known as cassoulet-a slow-cooked stew typically made with meat (like duck confit, pork, or sausage), white beans, and herbs. Mary’s version simplifies things beautifully, swapping in chipolata sausages-small, mild pork sausages that cook quickly and are popular in the UK.
This cassoulet doesn’t demand hours of preparation or obscure ingredients. Instead, it champions bold flavors, easy preparation, and ingredients that are often already in your pantry. The result is a hearty, warming casserole dish filled with tender beans, herby sausages, and a rich tomato-based sauce, all baked together to a bubbling, golden finish. It’s a meal that feels both comforting and classy, perfect for a cozy Sunday dinner or a crowd-pleasing family meal.
Mary Berry’s Chipolata Cassoulet Recipe
Ingredients Needed
Here’s everything you’ll need to recreate Mary Berry’s chipolata cassoulet. This recipe typically serves 4-6 people, depending on portion sizes and accompaniments.
For The Cassoulet
- 8-12 chipolata sausages – These slim pork sausages are the star of the dish.
- 1 tbsp olive oil – For browning the sausages.
- 1 large onion, finely chopped – Adds depth and sweetness.
- 2 garlic cloves, minced – Essential for that aromatic base.
- 1 red pepper, deseeded and chopped – For sweetness and color.
- 2 celery sticks, finely chopped – Adds earthiness and texture.
- 1 can (400g) chopped tomatoes – Forms the base of the sauce.
- 2 tbsp tomato purée – Intensifies the tomato flavor.
- 1 tsp smoked paprika – Brings a subtle smokiness.
- 1 can (400g) cannellini beans, drained and rinsed – Creamy and protein-rich.
- 1 can (400g) butter beans, drained and rinsed – Adds a lovely soft texture.
- 250ml chicken stock – To keep everything juicy and flavorful.
- 1 tsp dried thyme – A traditional herb for that French flair.
- Salt and black pepper, to taste
Optional Garnish
- Fresh parsley, chopped
- Grated cheese or breadcrumbs, for a crispy topping if desired
Equipment Needed
You won’t need anything fancy-just a few kitchen staples:
- Large oven-safe casserole dish or Dutch oven (with a lid ideally)
- Frying pan or skillet (if browning sausages separately)
- Sharp knife and cutting board
- Wooden spoon for stirring
- Measuring spoons/cups
- Colander (for rinsing beans)
- Oven preheated to 180°C (160°C fan)/350°F/Gas Mark 4
Instructions To Make Mary Berry’s Chipolata Cassoulet
Let’s walk through this step-by-step. It’s an unfussy recipe but yields an impressively rich dish.
Step 1: Preheat & Prep
Start by preheating your oven to 180°C (160°C fan)/350°F/Gas 4. This gives you time to get everything ready without rushing.
Step 2: Brown The Sausages
Heat the olive oil in a frying pan over medium heat. Add the chipolata sausages and brown them on all sides until they’re golden. This step isn’t just for appearance-it boosts flavor by caramelizing the exterior of the sausages.
Step 3: Sauté The Veggies
In your casserole dish (or same pan if it’s oven-safe), sauté the chopped onion, celery, and red pepper for about 5-7 minutes until they start to soften. Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Build The Sauce
Add the chopped tomatoes, tomato purée, smoked paprika, and dried thyme to the vegetables. Stir well, then pour in the chicken stock. Season generously with salt and black pepper.
Step 5: Add The Beans
Stir in both the cannellini and butter beans, distributing them evenly throughout the sauce.
Step 6: Combine And Bake
Nestle the browned chipolatas into the sauce so they’re slightly submerged but still visible. Cover the dish with a lid or foil and place it in the oven.
Bake for 30 minutes, then remove the lid and cook for a further 10-15 minutes uncovered, allowing the top to brown slightly and the sauce to thicken beautifully.
Step 7: Garnish And Serve
Optional but lovely: sprinkle with fresh parsley for color and brightness. If you want extra texture, a handful of breadcrumbs or a little grated cheese broiled in the final 5 minutes creates a lovely crust.
Tips And Tricks
- Sausage Swap: If chipolatas aren’t available, you can substitute with any high-quality pork sausage-just cut them into smaller pieces or cook them longer.
- Make it ahead: This dish keeps incredibly well. You can prepare it fully, cool it, and refrigerate for up to 2 days. Reheat thoroughly in the oven before serving.
- Go veg-friendly: Replace sausages with plant-based alternatives and use vegetable stock to create a vegetarian cassoulet.
- Add greens: Stir in chopped spinach or kale during the last 10 minutes of baking for extra nutrition.
- Use stale bread: For an authentic French touch, top the cassoulet with chunks of stale bread drizzled in olive oil before baking uncovered-they crisp up delightfully.
- Bean it up: If you’re a bean lover, feel free to mix in haricot or borlotti beans for extra variety.
Mary Berry’s Chipolata Cassoulet is everything a comfort meal should be: rich in flavor, hearty in texture, and easy enough to make on a weeknight, yet impressive enough to serve to guests. It carries the essence of classic French cuisine, made more approachable with Mary’s hallmark elegance and simplicity. Whether you’re new to cassoulet or just craving something soul-warming and satisfying, this dish ticks every box. Gather your ingredients, pop on some relaxing music, and let the slow bake of this cassoulet fill your kitchen with mouthwatering aromas-you’re in for a treat.
Easy Recipe Variations For Mary Berry’s Chipolata Cassoulet
Mary Berry’s version of chipolata cassoulet is already beautifully balanced-juicy sausages nestled among creamy cannellini beans, tomatoes, and fragrant herbs. But recipes like this are incredibly adaptable. Whether you’re tailoring it to seasonal ingredients, dietary preferences, or what’s in your pantry, there are tons of easy ways to switch things up without losing the heart of the dish.
1. Swap The Sausages
Chipolatas are lovely-mild, thin, and ideal for quick cooking-but if you’re feeling adventurous:
- Spicy Chorizo: Adds a smoky, paprika-infused heat that seeps into the sauce.
- Garlic or Herb Sausages: Bring in even more depth of flavour.
- Vegetarian Options: Meat-free sausages or even seasoned mushrooms work wonders if you’re cooking for vegetarians.
2. Beans, Beans, Beans
Cannellini beans are creamy and mild, but don’t feel boxed in:
- Butter Beans: Larger and even creamier-fantastic for that melt-in-the-mouth texture.
- Borlotti or Kidney Beans: Add a bit more bite and colour.
- Mixed Beans: A medley creates visual interest and a more complex texture.
3. Vegetable Boost
The original recipe has a rustic simplicity, but tossing in more vegetables can round it out nicely:
- Carrots & Celery: A classic base that adds subtle sweetness and a bit of crunch.
- Red Peppers: For a pop of colour and sweetness.
- Kale or Spinach: Add these at the end for a boost of greens.
4. Spice It Up
Mary keeps it mild, but you don’t have to:
- Chilli Flakes or Smoked Paprika: For those who like a little fire.
- Fresh Thyme, Bay Leaves, or Rosemary: Heighten the herbaceous background.
5. Make It A Crusty Bake
Pop the finished cassoulet under the grill with a topping of breadcrumbs and grated Parmesan for a golden, bubbling crust. It adds a beautiful texture contrast and looks divine on the table.
Storing Leftovers
This cassoulet is one of those magical dishes that actually tastes better the next day, as the flavours have had time to mingle and intensify. So don’t be shy about making a big batch!
In The Fridge
- Cool first: Let the cassoulet come to room temperature before storing.
- Airtight containers: Portion into containers to avoid drying out or absorbing fridge odours.
- Shelf life: Will keep happily in the fridge for up to 3 days.
Freezing
Yes, it freezes like a dream!
- Freeze in batches: Ladle into freezer-safe containers or resealable bags (label them with date and contents).
- Freeze for up to 3 months.
- Thaw in the fridge overnight, then reheat gently in a saucepan or microwave until piping hot.
Tip: If you’re planning to freeze from the outset, consider slightly undercooking the sausages so they don’t overdo it during reheating.
What To Eat With Mary Berry’s Chipolata Cassoulet?
This cassoulet is hearty enough to stand alone, but let’s be honest-what’s a rustic stew without a bit of support on the side? Here’s how to build a feast around it.
1. Crusty Bread
Nothing beats the joy of tearing off a chunk of rustic bread and using it to mop up all that savoury, tomato-rich sauce. Think:
- Sourdough with a chewy crust
- French baguette for authenticity
- Wholegrain rolls for a nutty counterbalance
2. Simple Green Salad
A fresh contrast to the richness of the cassoulet:
- Mixed greens with a tangy vinaigrette
- Rocket and pear salad for something peppery and sweet
- Cucumber and dill salad for cooling crunch
3. Mashed Or Roasted Potatoes
Especially if you’ve gone with a chorizo variation, a creamy mash can tame the heat and soak up juices. Or go crispy with roast potatoes seasoned with garlic and rosemary.
4. Wine Pairing
Let’s not forget the wine!
- Red: A smooth Côtes du Rhône, Malbec, or Merlot works beautifully with the depth of the cassoulet.
- White: If you prefer white, try a Chenin Blanc or an oaked Chardonnay to stand up to the richness.
Conclusion
Mary Berry’s chipolata cassoulet is a beautifully balanced, soul-warming dish that’s just as ideal for a relaxed weekday dinner as it is for a casual supper with friends. It invites creativity in the kitchen, whether you’re adding smoky chorizo, sneaking in extra veg, or crisping it up with a cheesy breadcrumb topping.
And let’s not forget the practical side-it stores incredibly well, making it perfect for batch cooking and meal planning. Add a few simple sides, pour a glass of wine, and you’ve got yourself a little French countryside magic, right at your dinner table.
FAQs
What Ingredients Are Needed For Mary Berry’s Chipolata Cassoulet?
To make Mary Berry’s Chipolata Cassoulet, you’ll need chipolata sausages, white beans (such as cannellini or haricot beans), garlic, onions, carrots, celery, tomatoes, fresh thyme, and bay leaves. Additionally, you’ll need chicken stock, olive oil, and salt and pepper for seasoning. The recipe may also include some pancetta or bacon for extra flavor.
Can I Make Mary Berry’s Chipolata Cassoulet Ahead Of Time?
Yes, Mary Berry’s chipolata cassoulet can be made ahead of time. In fact, like many stew-based dishes, it often tastes even better after the flavors have had time to meld. You can prepare the cassoulet up to the point of baking, then store it in the refrigerator for up to 2 days. Just allow it to cool before refrigerating, and reheat thoroughly before serving. You can also freeze it for up to 3 months.
What Is The Best Way To Serve Mary Berry’s Chipolata Cassoulet?
Mary Berry’s Chipolata Cassoulet is best served with crusty bread, which helps to soak up the rich, flavorful sauce. A side of green vegetables like steamed broccoli or a simple green salad with a light vinaigrette complements the dish nicely. For a more filling meal, consider serving it with mashed potatoes or a baked potato.
