Mary Berry Chip Chip Cassoulet Recipe

Mary Berry Chip Chip Cassoulet is made with golden chipolata sausages, sweet red peppers, and a smoky, spicy sauce infused with chipotle paste and smoked paprika. The result is a rich, warming one-pot stew that uses a clever addition of baked beans to create an instant, thick gravy without hours of cooking. It is the ultimate quick family supper that delivers a depth of flavor usually reserved for slow-cooked meals.

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Mary Berry Chip Chip Cassoulet Ingredients

• 2 tablespoons Olive or Sunflower Oil: Divided. Used for browning the sausages and softening the vegetables.
• 12 Chipolata Sausages: High meat content pork sausages work best. Chipolatas cook faster than standard sausages, making them perfect for this quick dish.
• 2 Onions: Thinly sliced.
• 2 Garlic Cloves: Crushed.
• 1 Red Pepper: Deseeded and cut into 3cm (1 1/4 in) chunks.
• 1 teaspoon Chipotle Paste: This provides the signature smoky heat. You can add a little more if you prefer it spicy.
• 2 teaspoons Sweet Smoked Paprika: Enhances the smoky flavor profile.
• 1 tablespoon Tomato Purée: For richness and color.
• 100ml (3 1/2 fl oz) White Wine: Adds acidity to balance the sweetness of the beans.
• 200ml (1/3 pint) Chicken Stock: Adds savory depth.
• 1 x 400g tin Baked Beans: Mary’s secret ingredient. The tomato sauce in the beans thickens the stew instantly.
• 275g (10 oz) Cherry Tomatoes: Added at the end for a fresh burst of acidity.

How To Make Mary Berry Chip Chip Cassoulet

1. Brown the sausages: Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole dish over a high heat. Add the chipolata sausages and fry briskly, turning often, until they are evenly browned on all sides. Transfer them to a plate and set aside.
2. Sauté the aromatics: Add the remaining oil to the pan if it looks dry. Stir in the sliced onions, crushed garlic, and red pepper chunks. Fry for a few minutes over medium heat until the onions begin to soften and the peppers take on a little color.
3. Bloom the spices: Stir in the chipotle paste, smoked paprika, and tomato purée. Cook for 1 minute, stirring constantly, to cook out the raw flavor of the purée and release the oils in the paprika.
4. Build the sauce: Pour in the white wine and chicken stock. Allow it to bubble for a moment, then tip in the tin of baked beans (sauce and all). Stir well to combine the bean sauce with the stock.
5. Simmer the cassoulet: Return the browned sausages to the pan, nestling them into the sauce. Cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes until the sausages are cooked through and the sauce is rich and thick.
6. Add the tomatoes: Stir in the fresh cherry tomatoes. Return the pan to the heat and simmer (uncovered) for a further few minutes. You want the tomatoes to soften and warm through, but still hold their shape rather than collapsing into mush. Serve hot.

Recipe Tips

• Chipotle Control: Chipotle paste is very concentrated. Mary suggests 1 teaspoon for a mild, family-friendly warmth. If you like a kick, increase it to 2 teaspoons, but taste as you go.
• Baked Bean Hack: Don’t be tempted to rinse the beans. The sauce in the tin is essential for thickening the stock and wine into a cohesive gravy without needing flour or cornstarch.
• Sausage Choice: If you can’t find chipolatas, you can use regular pork sausages, but you might need to simmer the dish for an extra 10 minutes to ensure they are cooked through. Alternatively, twist standard sausages in half to make smaller chunks.
• Veggie Boost: This is a versatile base. You can easily add sliced courgettes (zucchini) or button mushrooms along with the red peppers to bulk out the vegetable content.

What To Serve With Chip Chip Cassoulet?

This smoky stew needs a starchy side to soak up the delicious bean gravy. A generous mound of creamy mashed potatoes is the ultimate comfort pairing. Alternatively, serve it with baked potatoes (jacket potatoes) or simply a loaf of crusty sourdough bread for dipping. A side of steamed green beans or broccoli adds a fresh crunch that balances the soft texture of the beans and sausages.

How To Store Leftovers Chip Chip Cassoulet?

• Refrigerate: Allow the casserole to cool completely. Store in an airtight container in the fridge for up to 3 days. The smoky flavors often develop further overnight.
• Reheat: Reheat gently on the stovetop or in the microwave until piping hot.
• Freeze: This dish freezes very well. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Chip Chip Cassoulet Nutrition Facts

• Calories: ~450 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 25g
• Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Mary Berry Sausage Supper Recipe
• Mary Berry Sausage And Red Pepper Casserole​ Recipe
• Mary Berry Sausage Rolls​ Recipe