Mary Berry Chipolata Cassoulet

I first made this Mary Berry chipolata cassoulet on a rainy Tuesday when I’d run out of dinner ideas and patience. My youngest had declared war on vegetables, the fridge was looking tragic, and I needed a one-pot miracle that didn’t taste like compromise.

To be honest, I didn’t expect much from sausages and beans. But this nearly-flopped-because-I-burnt-the-garlic casserole turned out to be an absolute midweek hero. It’s rich, gently smoky, and way more than the sum of its parts.

I’ve tweaked the spice, tested swaps (yes, you can use baked beans), and figured out what not to do. Let me show you how I fixed the burnt garlic situation—and why this dish is now on monthly repeat.

WHY THIS ONE WORKS SO WELL

The secret behind this bake? Layered flavour with zero faff.

Most sausage stews go soft and samey, but Mary’s version cleverly builds up depth—browning the chipolatas first, softening the onions just enough, and bringing in chipotle and smoked paprika right before the wine hits the pan. It all happens in one pot, but nothing gets muddled.

What surprised me most? The baked beans. I fully expected them to feel out of place, but they melt into the sauce like they were made for it—sweet, creamy, and comforting.

INGREDIENTS + WHY THEY MATTER

• Chipolata Sausages – Slim and quick to brown. Full-size sausages overwhelmed the dish when I tested them.
• Chipotle Paste – Smoky depth with gentle heat. Once I used too much, and it completely bossed the flavour—so go easy unless you love spice.
• Sweet Smoked Paprika – Boosts the smoky note without adding heat. Essential for that warm, rich base.
• Tomato Purée – Brings tang and body. I forgot it once and the whole thing tasted oddly flat.
• White Wine – Adds acidity and deglazes beautifully. I’ve used dry vermouth in a pinch—it works.
• Baked Beans (yes, really) – They melt into the sauce and add a soft sweetness. No need to drain.
• Cherry Tomatoes – Add last-minute brightness. Keep them whole so they burst gently in your mouth.

MAKING IT YOURS (WITHOUT RUINING IT)

Here’s what I’ve tried—and what actually works:

• No chipotle? Use harissa paste for a different (slightly floral) kick.
• No wine? Use a splash of cider vinegar or extra stock—but you’ll miss that edge.
• Vegetarian version: Swap sausages for veggie ones and add a can of butter beans. You’ll need to bump up the spices.
• Dairy-free? No adjustments needed—this one’s already DF as-is.
• Gluten-free: Use gluten-free sausages and check your stock.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Garlic burned and went bitter	Pan too hot before onions went in	Drop the heat before adding garlic
Sausages shriveled	Overcooked in the final simmer	Brown well, then simmer gently—don’t boil
Sauce too thin	Didn’t simmer long enough	Simmer uncovered for last 5 mins if needed
Cherry tomatoes collapsed	Added too early	Add in last 5 mins, not sooner

HOW TO MAKE MARY BERRY’S CHIPOLATA CASSOULET

1. Brown the sausages – Heat 1 tablespoon oil in a deep pan. Fry sausages until golden all over (about 6–8 minutes). Remove to a plate.
2. Soften the veg – Add more oil if needed. Stir in onions, garlic, and red pepper. Cook until soft and just golden.
3. Add spice – Stir in chipotle paste, smoked paprika, and tomato purée. Let it sizzle for 30 seconds to release flavour.
4. Deglaze – Pour in wine, scraping the bottom of the pan. Let it bubble for a minute.
5. Build the stew – Add chicken stock and baked beans. Stir. Return sausages. Cover and bring to a boil.
6. Simmer – Turn heat down and simmer gently for 25 minutes.
7. Add tomatoes – Stir in cherry tomatoes and cook uncovered for 5–7 minutes, until they soften but don’t burst.
8. Serve – Ladle over creamy mash or with crusty bread.

TIPS FROM MY KITCHEN

• I use a wide sauté pan instead of a casserole—helps the sauce reduce better.
• My garlic always cooks too fast—so I add it 30 seconds after the onions.
• If my sausages are too browned, I prick them slightly so they don’t burst later.
• I keep a tube of chipotle paste in the fridge just for this dish—it lasts ages.

STORAGE + SERVING

• Fridge: Keeps for 3 days in a sealed container.
• Freezer: Freeze in portions for up to 2 months. Defrost overnight, then reheat gently.
• To serve: Best with mash, buttered rice, or crusty sourdough.
• Reheat note: If the sauce thickens too much, stir in a splash of water or stock.

FAQs – REAL QUERY ANSWERS

Q: Can I use regular sausages instead of chipolatas?
A: You can—but cut them in half and cook them longer. Chipolatas give better flavour-to-sauce ratio.

Q: What if I don’t have baked beans?
A: I’ve used a mix of haricot beans and tomato passata—it works, but isn’t quite as comforting.

Q: Is this spicy?
A: Mildly smoky, not hot. Reduce the chipotle if you’re nervous, or leave it out and up the paprika.

Q: Can I make this ahead?
A: Absolutely. The flavour deepens overnight—just wait to add the cherry tomatoes until reheating.

Q: Can I make it in a slow cooker?
A: Yes—brown the sausages and onions first, then cook everything on low for 6 hours. Add tomatoes in the last 30 minutes.

Try More Recipes:

• Mary Berry Beef Cannelloni
• Mary Berry Beef Cobbler
• Mary Berry Beef Ragu
• Mary Berry Mini Beef Wellington