Grilled French Cassoulet Sausages with White Beans

Introduction

Experience the rich flavors of a classic French cassoulet with this grilled sausage and white bean dish. Using an Arteflame grill, we achieve a perfect steakhouse-quality sear at 1,000F, locking in the juices before finishing to perfection on the flat griddle cooktop. The result? Juicy, flavorful sausages complemented by smoky, buttery beans—a restaurant-quality dish made right at home.

Ingredients

• 4 cassoulet-style sausages
• 2 cups canned white beans, drained and rinsed
• 2 tbsp unsalted butter
• 1 tbsp garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shallots, finely chopped
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1/2 tsp fresh thyme

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Let the grill heat for about 20 minutes until the center grate reaches 1,000F.

Step 2: Sear the Sausages

1. Place sausages on the center grill grate and sear for about 1-2 minutes per side until beautifully crusted.
2. Move sausages to the hotter part of the flat cooktop to continue grilling.

Step 3: Cook the White Beans

1. Melt butter on the flat griddle cooktop.
2. Add shallots and garlic, sautéing until fragrant.
3. Stir in cherry tomatoes and cook for 2-3 minutes.
4. Add white beans, smoked paprika, salt, and black pepper.
5. Combine ingredients well and let cook for 5 minutes until warmed through.

Step 4: Finish Cooking the Sausages

1. Move sausages to a cooler part of the flat cooktop and cook until the internal temperature reaches 150F.
2. Remove from heat and let rest (temperature will rise to 165F).

Step 5: Serve and Garnish

1. Arrange the sausages and white beans on a serving platter.
2. Sprinkle with fresh parsley and thyme.
3. Serve hot and enjoy!

Tips

• Use high-quality cassoulet-style sausages for the best flavor.
• Let the meat rest before serving to allow juices to redistribute.
• Adjust cooking zones on the Arteflame grill by moving food outward from the center.
• Butter adds richness—avoid olive oil to enhance flavor.
• For extra smokiness, add a small, dry wood chunk to the flame.

Variations

1. Spicy Cassoulet Sausages: Add crushed red pepper flakes to the beans and use spicy smoked sausage.
2. Herbed Sausages: Mix in rosemary and extra thyme for a robust herbaceous taste.
3. Mustard Glazed Sausages: Brush sausages with Dijon mustard before searing for extra zing.
4. Garlic Butter Sausages: Melt extra butter with roasted garlic and drizzle over sausages before serving.
5. Tomato-Rich Cassoulet: Use diced fire-roasted tomatoes instead of cherry tomatoes for a deeper, smoky tomato flavor.

Conclusion

This grilled French cassoulet sausage recipe brings the rich, deep flavors of a traditional cassoulet to your backyard. The Arteflame grill gives you the ability to sear quickly and finish cooking perfectly on the flat cooktop, ensuring every bite is juicy and flavorful.

Best Pairings

• Drink: A dry French red wine like Côtes du Rhône.
• Side Dish: Grilled crusty baguette slices with garlic butter.
• Salad: A fresh arugula salad with lemon vinaigrette.
• Dessert: Crème brûlée for a classic French finish.