Lishman’s Venison Sausage Cassoulet   

one pot crowd-pleaser that’s bursting with all the good stuff. Glorious comfort food to see you through Autumn, and beyond.

Venison Sausage Cassoulet


Serves: 4-6

Prep: 45mins

Cook: 45 mins

2 handfuls Dried Porcini Mushrooms 

8 slices Lishman’s Dry Cured Streaky Bacon, cut into lardons  

Extra Virgin Olive Oil 

Fresh Rosemary, Sage & Thyme 

Red Onions, peeled and chopped 

6 Shallots, finely chopped 

Cloves Garlic, chopped 

2 large Carrots, peeled and chopped 

½ heart Celery, finely chopped 

Bay Leaves 

¾ bottle Red Wine 

3 x 400g tinned Plum Tomatoes 

2 x 400g tinned Beans (Borlotti or Cannellini are ideal) 

Sea Salt, Black Pepper 

16 Lishman’s Venison Sausages 

Large stale Loaf, crusts removed 

½ bag Spinach, washed 

small handful Fresh Thyme leaves picked  

2 tbsp Redcurrant Jelly 

Puckett’s Spiced Apple Chutney 

  1.  Set oven to 200°C, Soak your porcini mushrooms in 1 pint of boiling water, until soft 
  2. Heat a large roasting tray on the hob and fry your lardons in olive oil until crispy and golden 
  3. Tie the rosemary, sage and thyme together with some string and add to the bacon in the pan along with your onions, shallots, garlic, carrot, celery and bay leaves. 
  4. Drain the porcini, reserving the soaking liquid, and add them to the pan and fry nice and slowly for about 5 minutes. 
  5. Add the red wine and simmer until the liquid has reduced by half. 
  6. Add the tomatoes to the pan, breaking them up with a spoon, then add your strained porcini soaking liquor and the beans. Bring to the boil and simmer for 15 minutes.   
  7. Season to taste and then scatter your sausages on top, ensuring that they’ll get nice and brown as they cook. 
  8. Break up your bread into coarse, chunky breadcrumbs and toss in a bowl of thyme, a little salt and olive oil. Sprinkle the chunky breadcrumbs around the sausages and place in the oven for around 40 minutes until the sausages and breadcrumbs are golden and crisp 
  9. Remove the bunch of herbs and stir in the redcurrant jelly and spinach (allowing the leaves to wilt slightly with the heat from the cassoulet). Serve with mashed potato or polenta, and a good dollop of Puckett’s Spiced Apple Chutney on the side.


Cook’s Notes 

This tastes even better when reheated. Or if you want to prepare up to stage 7 the night before then it’s a great way of producing a no-fuss meal at the drop of a hat! Substitute one of the tins of beans for prepared brown lentils for an earthier flavour and additional texture. 


The cassoulet will last in the fridge for up to three days, or can be frozen for 2 months.  

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