Smoked Sausage Cassoulet Recipe (2024)

I lived in France for a bit, and the flavors in this bring me right back. It's hearty and filling and SO flavorful! I don't adjust the original recipe at all (except for doubling it for my big family)! Wait, I guess I usually cook it on low for 8 hours instead of on high for 5. Serve it with some crusty bread and butter. Mmmmmmmm!

After reading all the reviews, I modified this recipe somewhat and it was absolutely delicious! First, I browned the pork and sausage (I used smoked chicken andouille) in non-stick spray and a little bit of lemon pepper. I also used one can of regular diced tomatoes and one can of fire-roasted diced tomatoes - both unsalted. Since I added the lemon pepper, no additional salt was needed. Totally forgot about the cheese. It was far from bland and my husband could barely stop at two bowlfuls.

Excellent! My husband absolutely loved it. I doubled it as we have a 7-quart slow cooker and it easily handled it. At only 249 calories a serving, it's definitely worth serving it to weight watchers.

My rule is ALWAYS season any meat before putting in crockpot and then it won't be bland. I brown the sausage and pork a little so it looks better instead of grey and boiled. 30 minutes before completion add any wine, cooking sherry or a squeeze of lemon or lime and this becomes a 4 star meal.

I was skeptical that my husband would like this because he doesn't typically like cassoulet. He really liked this one. I must admit that I miss the usual toasted buttered bread crumbs I usually see on top of these dishes, but this one did not lack in flavor.

Really tasty! I added some chopped rotisserie chicken at the end with a little broth instead of the pork.

This was so incredibly good--so flavorful. I tweaked a few things--used fire roasted tomatoes, tomatoes with green chilies and a small can of Rotel tomatoes with habaneros and put in two bay leaves and fresh rosemary just because I had it. Otherwise, I followed the recipe exactly. The habaneros made it pleasantly spicy.

The first time I made this, I followed recipe exactly and it was good but ... just good. I made again tonight and changed a few things based on other reviews and what I had on hand: I used diced pancetta, fire-roasted diced tomatoes, boneless skinless chicken thighs instead of pork, and some garlic sausage. I didn't add any garlic (actually forgot that step), and doubled the herbs since I used fresh. After I sautéed the onions, I deglazed the pan with a little red wine. Instead of the crockpot used the oven, 325 degrees for about 1.5 hrs. Added the parsley at the end, but not the parmesan cheese. All very small changes but we loved it ... I will definitely make this again.

Being in Cajun country, this was similar enough to red beans and rice to be familiar, but just different enough that is was trying something new. We liked it and plan on making it again.

This is so delicious. I made with turkey bacon, smoked beef sausage and boneless chicken thighs (I don't eat pork). I had to use a little olive oil for the bacon since the bacon doesn't make enough (or any at all) drippings. I also cooked the chicken a little with some seasoning salt before I put it in the crock pot. We ate ours with rice. Everyone loved it. I will definitely make this again! It only took 4 hours to cook.

Instead of the pork and sausage I added 1 lb. of Chorizo (Spanish sausage) cut in coin-like pieces and also a lb. of spinach. It was delicious. I will make this again.

I thought this was great. Had lots of flavor. Had to sub some stuff with what I had on hand. navy and pinto beans, Kielbasa sausage, bay leaf, pepper flakes and ham bone. (used everything but the pork lion) little extra rosemary and thyme. Served with cheddar biscuits. The family loved it. will make again Thanks

This was amazing! I have been looking for a five star recipe for a while now and I will be making this for every potluck I come to! I didn't measure my seasonings so I might have added more than it called for (some people complained about it being bland).

This recipe is a great start but in my opinion it really needs a deeper smoke flavor. Next time I will add a smoked pork hock. Also, I added a touch of red cayenne pepper, white pepper, a bay leaf and little more garlic, thyme and rosemary than this recipe called for and it was quite good. I think the smoked pork hock would bring it from good to fantastic.

Not worth the effort. Pretty bland.

I was very surprised with all the 5 star reviews here once I made it myself. i followed the recipe to a T and was very disappointed. It was very bland to me. I will try once more and add some heat to the stew by using a andouille sausage vs. smoked sausage and I think I may add a bit more spices as well. We shall see!!

We have enjoyed this recipe twice now, and I am still trying to figure out how to help the pork. We like the seasoning of the dish as a whole, but the pork pieces are a bit plain. Next time I will try seasoning the pork before adding it to the crockpot.

Nice foundational recipe to work from. It was a great starting point with some minor revisions. I added a couple gloves of minced garlic and some red wine. I subbed hungarian smoked sausage (2-3 oz links) for the turkey sausage and boneless chicken thighs for the pork. I did not mash up 1/2 the beans - instead I cooked longer in the slow cooker - low and slow until it thiickened to the consistency I was looking for. I also added 2 types of beans for the textural difference: one can northern beans, one can broad / butter beans. Great wintertime dish and reheats really well!

Hearty, filling and full of flavor. I made the recipe exactly as written and it was delicious!

Delicious as is- I used full-fat sausage and fresh herbs since I had them. Very hearty, full of meat, and I cook for a meat-lover! Next time I'll omit the pork- the sausage and the bacon are enough. Very flavorful.

A wonderful meal to come home to! Everyone in the family loves it - including the dogs who helped themselves to an unattended crockpot! Seriously though, this is a wonderful meal for a cold winter day and the leftovers taste even better!

Wow. Fantastic. Adding this to the rotation.

This was very, very good. It was a bit too thick, though. It might be because I mashed the beans too much. Next time I won't mash them much, or maybe I won't mash them at all.

This recipe is amazingly flavorful. I will definitely make this again.

YUMMY!! Starting checking it after 3.5 hours, was done in 4. Didn't use the cheese or parsley at the end either

This is a really tasty winter recipe. It is very filling and comforting. I forgot to add the garlic but it was still delicious. I substituted cannellini beans for the Great Northern Bean as they didn't have any at my local supermarket. I also added a shallot to the onion mixture. I substituted smoked full-fat andouille pork sausage and used fresh rosemary and thyme (doubling the amount). I think this would have been tasty if white wine was added to the onion mixture after it was sauteed, prior to adding the tomatoes (it would have given it a little more depth I think). I omitted the cheese and parsley (which I think were unnecessary). As with most Cooking Light recipes, additional salt is needed.

One of our favorite slow cooker recipes!!! Fully of flavor and filling. Served with a salad and crusty bread.

Oh my gosh! There is so much flavor in this dish and it is so filling I didn't have room for the garlic bread I made to go along with it. I used three slices of thick cut bacon, doubled the thyme and rosemary because I used fresh herbs, added an extra sprinkle of salt and pepper, and subbed chicken breast for the pork. We are definitely making this again! It is perfect for a cold evening. :)

Yummy! I don't eat red meat so instead I used turkey bacon, swapped out turkey andouille sausage and left out the pork... Delish! Definitely needs to simmer all that time to let the flavors meld.

This was a huge hit at our weekly football gathering. I did adjust the recipe a bit by substituting the diced tomatoes with diced tomatoes with green chili peppers, and went for regular smoked sausage rather than the low fat version. The chili peppers gave it a bit of a kick. Doubled the recipe for our crowd and served it with french bread. Definitely a keeper!