French sausage and bean casserole from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 153) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute block bacon or bacon for speck, dry white wine or non-alcoholic white wine for Chardonnay wine, and canned beans of your choice for canned cannellini beans.

  • sarahj22 on July 26, 2024

    I made a few daft changes which meant this recipe was tasty but unremarkable - I'm sure if I'd made it as written it would have been much nicer. I left out the speck/bacon and cherry tomatoes then when my husband was reheating he forgot to add the topping. I used butter beans which worked well. I'll try this recipe again in the colder months, but properly!

  • KarinaFrancis on July 17, 2024

    This was a last minute inspiration based on what I had on hand and what a delicious outcome! Pretty easy to put together, half an hour in the oven and an we had an amazing dinner plus leftovers for lunch tomorrow

  • anya_sf on November 08, 2023

    I used ventreche (left over from an actual cassoulet recipe) in place of speck, and 1 lb smaller sausages. My beans were Great Northern and Jacob's Cattle. I also added about 8 oz frozen chopped spinach with the liquid as we like more greens. Perhaps because of that, the topping never really got crispy, even under the broiler. Still, this was very well received by my family and I'd definitely make it again.

  • averythingcooks on August 07, 2023

    I used diced pancetta in place of the speck and used Oktoberfest sausages that I eventually cut into smaller chunks to brown/crisp more surface area. With sausages, aromatics, carrots, tomatoes & beans cooking in a wine based, herby sauce and finished with a crispy panko/herb topping, you really can't go wrong. Mine certainly wasn't as pretty as the picture in the book (but still pretty delicious) and next time I might steal an idea from another recipe I make and "hasselback" the sausages.

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