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Quorn Sausage & White Bean Cassoulet

A clay pot filled with a cassoulet made with Quorn Sausages, tomatoes, and white beans.

Jan Bennett is a food blogger at She cooks meat free dinners throughout the week, with Quorn an ingredient of choice. Here, she cooks a hearty Quorn Sausage and White Bean Cassoulet.

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

High in Protein

Low in Saturated Fat

Source of Fibre


  • 1 pack of 4 Quorn Sausages
  • Vegetable oil
  • 1 large onion - peeled and finely sliced
  • 2 carrots - peeled and finely sliced
  • 2 sticks of celery - peeled and finely chopped
  • 1 clove garlic - peeled and very finely chopped
  • 1 x 400g tinned tomatoes including their juice
  • 1 x 400g tin white kidney beans – rinsed and drained well
  • 2 tsp sweet paprika
  • 2 tsp sugar
  • Sea salt and black pepper to taste


  1. In a flame proof casserole, heat a tablespoon of oil and brown the sausages. Remove and set aside
  2. Now add the onions, carrots and celery and cook whilst stirring till soft but not coloured. Add the garlic and cook for another minute or so
  3. Pour in the tomatoes including their juice along with the sweet paprika and sugar. Now stir in the drained kidney beans and add back in the browned sausages and season with salt and black pepper
  4. Cook uncovered over a medium heat stirring now and then for about 30 minutes until the carrots are tender and everything has heated through

Have a taste, adjust the seasoning

Serve piping hot with creamy mashed potato

Recipe Inspiration

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The nation has spoken


2 out of 5 stars

Christine Matthews

2 out of 5 stars

A list of ingredients but where is the receipe

Response from Quorn

Hi Christine, if on mobile you’ll find this on the ‘method’ tab as you scroll down the ingredients list – it will appear at the bottom of your mobile screen. Hope this helps.

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