Sausage And Butterbean Cassoulet With Ciabatta Topping

A Super Easy, Healthy, Rich And Warming Meal For Two


1 Pack of HECK Smoky Paprika Sausages

1 Large White Onion Sliced

3 Crushed Garlic Cloves

100ml White Wine

700g Chopped Tomato (Tinned)

600g Butter Beans (Tinned)

25g Tomato Puree

50g Diced Pancetta

50ml Olive Oil

1 Loaf of Ciabatta Bread

Handful Fresh Chopped Parsley

1 Small Sprig of Rosemary & Thyme fine chopped

Sea Salt

Black Pepper

8g White Sugar


  1. Add half the olive oil to a saucepan and cook the onions and pancetta together for 5 minutes, then add the tomato puree, rosemary, thyme and garlic and cook for a minute or 2 then add the white wine let the wine bubble for a minute then place the tomatoes, butterbeans and sugar to the pan and season with salt and pepper to taste place a lid on top and let it simmer for 25 minutes
  2. In a frying pan brown off your sausages then add them to a large casserole dish and when the sauce is ready pour the sauce over the sausages and place into the oven at 180c for 15 – 20mins.
  3. As this is cooking away, tear the bread into small rustic cubes and add the parsley, the other half of the olive oil and some seasoning mix well and after the 15-20minutes place this on top and cook for 10-15 minute until the bread is nice and golden.

This recipe uses Smoky Paprika Chicken chipolatas, but works equally well with other HECK Chicken sausages e.g.  Naked, Zesty, Italia, Spring or Simply. You could try it with our Thai-Style Turkey too!

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