Quick sausage cassoulet topped with English muffin breadcrumbs! This easy one-pot meal is a gluten-free recipe to feed a crowd! A lightened up quick version of the classic French Cassoulet! Loaded with summer veggies, white beans, herbs, spices, chicken sausage, and topped with crusty English Muffins. It’s great for meal prep, a hearty breakfast, or a wholesome dinner!
Hey hey! So I’m sharing a different, but super easy and tasty recipe today! I’ve partnered with Udis Gluten Free new Gluten Free English Muffins to bring you this Quick Sausage Cassoulet Recipe with English Muffin Bread crumbs!
Let’s keep the junk free thinking going this week. Mmm k? No stinking thinking, all good vibes and NOURISHMENT for that mind! Yes, that’s my idea of junk free June. As mentioned in my tropical snack bars post. Ya, the junk free food idea sure helps as well. It’s all about the mind body connection. Wouldn’t you agree?
Which is why I am super stoked to share this gluten free cassoulet recipe with you today! Junk free for mind body soul. English muffin bread crumbs being the secret KEY ingredient, shhhh.
And of course, there is a story behind it! Here goes.
Have you ever resigned yourself to not being able to do something, whether it be big or small?I know I’ve told myself this way too often. A thought pattern that is definitely worth throwing out. Hence the JUNK free thinking.
That being said, French style recipes have always looked “too hard” for me. Daunting. Time consuming. But at the same time, I ADORE French food and miss the days of traveling the Southern France coast. Yes, first world problems. Anyway, today I decided to tackle that fear of French cooking and make it my own. I Cotter-ized a French recipe. Aka.. kinda sorta Americanized the traditional Cassoulet!
Hold up, let me put my French Beret so I can feel somewhat authentic, then we can chat a little more about this French dish. Ohhh la la!
You see, cassoulet is a rich, slow-cooked casserole, originating in the south of France. The dish is named after its traditional cooking vessel. Kinda like how us Americans named casserole creations after the casserole dish. Although I think cassoulet is more fun to say. Haha, Fancy schmancy.
Anyway… this hearty, meat-veggie-bean dish from southwestern France is really the ultimate one-pot meal. It’s usually slow-simmered for a few hours, then baked to perfection with crusty french breadcrumbs atop.
Are you swooning yet? Gah.. so so good.
Here’s where I tackled my fears and make my own version.
My quick sausage cassoulet recipe uses PRECOOKED gluten free chicken sausage, organic canned (BPA free) white beans, summer’s best stew veggies (love me some summer squash and kale), tomatoes, and wait for it….
Udis NEW Gluten Free English muffins. Toasted with a hint of garlic and them crumbled on top. This sourdoughish garlicky crusty topping totally makes the dish!! Yes, I lightened up classic French dish. And I made it gluten free. And I made it in under an HOUR! Don’t tell Julia Child, Mmm k?
Oh me oh my, these gluten free English muffins have been the latest obsession at our house. Whether it be for a breadcrumb topping or toasted with a smidgen of buttah. These Udis gluten free English Muffins taste nearly identical to the original, and are actually quite light. They toast up perfectly, ready to fill your stomach and warm your soul. BLISS!
In this QUICK sausage cassoulet, I used Udis Gluten Free English muffins for both a topping and as an accompaniment to the dish.
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Quick Sausage Cassoulet {gluten free}
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
QUICK SAUSAGE CASSOULET WITH GLUTEN BREADCRUMBS! Super easy one-pot meal! It’s great for meal prep, a hearty breakfast, or a wholesome dinner!
Ingredients
- 2 –3 Gluten Free English muffins (toasted) – We used Udis Gluten Free Whole Grain English Muffins. You will need Extra, sliced, to serve with the dish.
- ⅔ cup chopped onion (shallot or red onion)
- 1 small yellow squash – sliced
- 2 tbsp olive oil or salted butter (divided)
- 12 oz gluten free chicken or pork sausage (pre cooked for quickest results)
- ½ cup chopped bacon
- ½ tsp dried oregano
- 3 thyme sprigs
- Salt/pepper to taste (at least ½ teaspoon each or more)
- 1 tsp minced garlic
- Two 8noz stewed plum tomatoes (canned, drained).
- 1 large celery stalk (½ cup chopped)
- ⅔ cup chicken or vegetable broth
- 20–25 oz (around 2.5 cups to 3 cups) canned Cannellini white beans, drained.
- 3 tbsp tomato sauce
- 1 cup steamed greens (kale, swiss chard, or spinach work)
- Optional grated parmesan to top. Season with salt/pepper to taste.
Instructions
- Place 2 Gluten Free English muffins placed in food processor to make crumbs.
- Add Muffins to pan/dutch oven pot with 1 teaspoon oil or butter and 1 teaspoon Garlic powder.
- Toast in pot until browned (around 5 minutes).
- Remove from pan and set aside.
- Add ½ cup chopped bacon and 8 oz of diced gluten free sausage or chicken sausage to your pan.
- Fry until cooked or if using pre-cooked, just cook until bacon is browned.
- Remove and leave a little bacon grease in pan.
- Add more oil to pot and then add onions, all yellow squash, onion, greens, celery, garlic, and salt/pepper to taste. Sauté until fragrant.
- Add your sausage, broth, drained beans, tomatoes, tomato sauce, and bring to a boil.
- Add thyme, 1 teaspoon dried oregano. Reduce and simmer 10 -20 minutes or until flavors combine and veggies are cooked. Taste and see if more seasoning is needed.
- Once the taste is to your liking, add your toasted bread crumbs on top!
- Optional parmesan to top!
- Serve into bowls with half a toasted English muffin. Keep in fridge for week or freeze for later. Store in airtight container.
Notes
- For authentic white beans (canned) we use Carmelina Brands Italian Cannellini Beans
- Nutrition varies depending on sausage being used.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: main, breakfast
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 5.6 g
- Sodium: 1178.3 mg
- Fat: 19.3 g
- Saturated Fat: 5.3 g
- Carbohydrates: 33.7 g
- Fiber: 7.1 g
- Protein: 21.2 g
- Cholesterol: 104.7 mg
Keywords: quick sausage cassoulet, healthy casseroles, gluten free breadcrumbs, gluten free breakfast
Ya’ll, this ONE POT dish is perfect for camping, breakfast, dinner, or even MEAL PREP! See.. one pot wonder made in a jiffy.
Ever tried Cassoulet? What’s your favorite was to eat English Muffins? Butter me up!
Cheers!
Exquisite flavours Lindsay. Added to our growing list of favourites. Just about to devour leftovers from yesterday’s brunch. Delicious!
★★★★★
Thank you, Belle! Hope you enjoy!
Yum!
Yuuuum! This looks AMAZE. And the english muffin breadcrubs? Genius! Gotta try this soon!
This dish looks delicious! I haven’t tried Udi’s English Muffins yet, but I am a fan of their other specialty breads. I’ll have to look for them!
they are so good!
Great recipe! And I’m excited to see these English muffins – I loved English muffin pizzas growing up and can now recreate them!
great idea! i gotta try that next! Mmm PIZZA!
I SO want to eat dinner at your house. You always have the most flavorful looking recipes. And they are so darn creative.
Come over anytime!!!
Using English muffins for a crumbed topping is genius! Only I probably wouldn’t want to grab the gross s’more flavored ones I let Sam get at the store yesterday that sound disgusting! Branching out and trying new things this would be perfect as I could always pick out the sausage and give it to Sam or the hubby and enjoy all the veggies!
They have smore flavored?? lol which brand?
Anything with quick in the title is good with me. I love how many veggies you have managed to pack in to this too.
Haha agreed!
This cassoulet looks so delicious! Mmmm. Why is sausage in cassoulet so good? I never would have thought of putting English muffins on this dish! Great idea!
Isn’t it the best??
So many flavors in this dish! With all the veggies, I could probably do without adding any meat too.
I thought about using tempeh isn’t if meat! Maybe next time!
Adore that you lightened this classic! And yours is so much prettier with all those summer veggies.
I feel the same way about making french food, if only there were more hours in the day!
Summer veggies sure help with flavor! Don’t you agree?
Yes I am swooning…what a delicious looking dish. Love the idea of using GF English muffins as a breadcrumb topper. This dish is loaded with hearty deliciousness. Perfect for dinner.
Totally a dinner fav!
This looks amazing! I love that you shaved a ton of time off the making process and using English muffin bread crumbs as a topping is so clever! Pinned!
Thanks Tracy!! That topping is seriously my fav! Like sourdough crust!
I seriously need to make this! Looks like the perfect comfort food! Not to mention beautiful!
Summer veggie comfort food!
I seriously need to make this! Looks like the perfect comfort food!
I don’t think I need to tell you how much I love French food. It’s topped only by Italian food for me. How can you not admire a culture that has found a way to eat eggs at every meal? And wine!!! 😉
We may have actually found a way to move to Europe in 2-3 years. I’m salivating already. For now, I’ll just have to make this to take me back.
Yup! I’m joining you! Can I?
It’s a requirement.
This looks like total comfort food!! 🙂
This looks so beautiful, satisfying, and delicious! What a perfect comfort food meal!
thanks Blair! Yes, so agree. Comfort food suitable for summer. YESSSSSSSS!