Warm, nourishing and often satisfyingly economical, having a couple of decent casserole recipes up your sleeve can see you through the winter months very well indeed. Sausages make a fantastic addition to a casserole, with plenty of lovely, juicy flavour to seep out into the stock as the dish cooks. They are also an incredibly versatile base for a casserole, pairing equally well with apple and root vegetables, wholesome lentils or delicately flavoured white beans.
In the kingdom of sausage casseroles the French cassoulet is king, a hearty slow cooked stew of meat and white beans. A variety of meats can be used and pork, duck and mutton are often a popular choice, with the famous Toulouse sausage a seemingly ubiquitous fixture. Andy McLeish's French cassoulet recipe includes confit duck leg alongside Toulouse sausage, and similarly the Galvin brothers pack their sausage cassoulet recipe with duck, pork and lamb.