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Sausage Cassoulet

Sausage Cassoulet
Temperature: 325°F


  • 1 lb Dried white beans (preferably Great Northern)
  • 8 1/4 cups Cold water
  • 1 (14-oz) Can Stewed Tomatoes, finely chopped with juice
  • 4-5 (1.5 lbs) Chicken Thighs (boneless, skinless)
  • 2 cups Sweet Onion, chopped (approx. 3/4 lb)
  • 1 lb Garlic Port Sausage
  • 6 large Cloves of Fresh Garlic, finely chopped
  • 1 Celery Stocks cut into slices for garni bag
  • 1 Tbls Ground Thyme (substitute fresh twigs)
  • 2 cups Coarse fresh bagueette crumbs (substitute Panko)
  • Paul Prudhommes Poultry Magic
  • 2 cups Low Sodium Beef Broth
  • 1 Tbls Tomato Paste
  • 2 Bay Leaf
  • 8 Whole Cloves
  • EVOO
  • 1 1/2 Tsp Garlic Pepper
  • 2 Tbls & 1 Tsp. Ground Parsley
  • 1 Tsp. Black Peppercorns
  • just a pinch Garlic Powder


Cassoulet is a traditional stew from Southwest France, is a slow cooked meal packed with sausage, duck and white beans; in this variation we will substitute boneless, skinless chicken breasts (organic) (allows for a little less fat an dis much preferred by the family over duck). This recipe makes 6 to 8 servings. 1. Soak beans - Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander and set aside. 2. Prepare Boquet Garni - Put celery, thyme, bay leaf, cloves, ground parsley and peppercorns in cheesecloth and tie into a bundle with string to make the garni. 3. Prepare and cook Chicken and Sausage - Settle temperature on BGE to 375 degrees. Cut chicken thighs into to 1/2-3/4 inch pieces and transfer meat to bowl, season with a pinch of Paul Prudhommes Poulty Magic. Add olive oil to cassoulet pan and brown sausage and chicken in batches in EVOO then transfer to Braiser and cover then set aside. 4. Make bread crumb topping - Pour a touch of EVOO into the Cassoulet (leaving the grease from chicken and sausage as a base and cook over medium heat, stirring for 1 minute. Stir in bread crumbs with a touch of garlic powder, 1 Tsp. chopped parsley, 1/2 Tsp. Sea salt, 1/4 Tsp. Pepper and stir continuously until page golden, about 2 minutes. Remove from heat and set aside. 5. Cook beans - Cooking direct on the grid boil the beans in a Cast Iron Dutch Oven using 6 cups of cold water, broth tomato paste, onion, and 2 Tbls. of garlic. A. Add bouguet garni to beans, and then reduce heat and simmer, uncovered, until beans are almost tender; 45 minutes to 1 hour. B. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more. Remove bouquet garni from beans and discard. C. Stir in chicken, sausage ladle the cassoulet (bean mixture) into the Dutch oven distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, boil until reduced, then. 6. Assemble and cook the casserole - Pour all contents into the Braiser and reduce heat to 325 degrees. Spread bread crumb topping even over cassoulet and place directly on grid and bake uncovered until bubbling and crust is golden, about 20 minutes. For more information on the Big Green Egg visit

Emile Henry Products Used

Round Dutch Oven
Regular price $199.95 $129.95 On sale