Authentic Grilled French Cassoulet with White Beans & Sausage

Imagine the rustic charm of the French countryside meeting the smoky allure of your backyard. This Grilled French Cassoulet recipe deconstructs the classic slow-cooked Languedoc stew into a vibrant, fire-kissed feast designed specifically for the Arteflame grill. Traditionally, cassoulet is a labor of love that can take days to prepare, but by utilizing the intense heat of the flat-top griddle and the conductive power of a cast iron skillet, we achieve that deep, savory richness in a fraction of the time. The combination of juicy sausages, creamy white beans, and aromatic herbs simmering over an open wood fire creates a comfort food masterpiece that feels both sophisticated and ruggedly simple. It is the ultimate dish for gathering friends around the fire, offering a warming meal that pairs perfectly with the crisp outdoor air.

Ingredients

• 1 lb Traditional Pork Sausages (Toulouse style is authentic, but mild Italian works well)
• 4 slices thick-cut bacon or pancetta, diced
• 2 cans (15 oz each) Cannellini beans or Great Northern beans, rinsed and drained
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken stock (plus more if needed)
• 2 tbsp tomato paste
• 1 sprig fresh rosemary
• 3 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 cup coarse breadcrumbs (panko or homemade) mixed with 1 tbsp olive oil and chopped parsley

Instructions

Step 1: Prepare the Grill

1. Start by building a fire in the center of your Arteflame grill. Allow the wood to burn down until you have a center of high heat surrounded by the hot flat-top griddle.
2. Clean the cooktop surface to ensure it is ready for grilling. You want a temperature gradient: very hot near the center for searing sausages and a moderate zone further out for the vegetables.

Step 2: Sear the Meats

1. Place the whole sausages directly on the hot flat-top griddle. Grill them for about 3-4 minutes per side until they have a nice, golden-brown char. They do not need to be cooked all the way through yet. Remove them and slice them into large chunks once cool enough to handle.
2. While the sausages sear, toss the diced bacon or pancetta onto the griddle. Cook until the fat renders and the edges become crispy. Push the bacon into a cast iron skillet placed on a cooler part of the grill.

Step 3: Sauté the Aromatics

1. Add a touch of oil to the flat cooktop if needed. Add the chopped onions, carrots, and celery directly to the griddle. Sauté them for 5-6 minutes until the onions are translucent and the vegetables begin to soften and caramelize.
2. Add the minced garlic during the last minute of cooking to prevent burning. Scrape all the sautéed vegetables into the cast iron skillet with the bacon.

Step 4: Assemble the Cassoulet

1. Place the cast iron skillet closer to the fire (but not directly in the flames). Stir the tomato paste into the vegetable and bacon mixture.
2. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for 2 minutes to cook off the alcohol.
3. Add the drained beans, chicken stock, rosemary, thyme, bay leaf, sliced sausages, salt, and pepper. Stir gently to combine.

Step 5: Simmer and Crisp

1. Let the cassoulet simmer on the grill for 20-25 minutes. The sauce should thicken, and the flavors should meld together. If it gets too dry, add a splash more stock.
2. Sprinkle the olive oil-infused breadcrumbs generously over the top of the skillet.
3. Move the skillet closer to the heat or use a basting cover for a few minutes to help toast the breadcrumbs until they are golden and crunchy. Remove from heat, discard the bay leaf and herb stems, and serve immediately straight from the skillet.

Tips for the Perfect Outdoor Stew

Cooking a stew on a grill requires a bit more attention to heat management than an oven, but the flavor payoff is worth it. The key to a great grilled cassoulet is controlling the reduction of the liquid. Because you are cooking in an open environment, evaporation happens faster. Keep extra chicken stock or water nearby to ensure the beans remain creamy and don't dry out before the flavors fully develop. Furthermore, the "crust" is the most prized part of a cassoulet. Traditionally, the skin that forms on top is broken and stirred back in multiple times. While this is a quicker version, ensure you let those breadcrumbs get genuinely crispy—that textural contrast against the soft beans is essential.

• **Heat Zones:** Utilize the outer ring of the Arteflame for the simmering phase to prevent the bottom from burning.
• **Bean Texture:** If using canned beans, be gentle when stirring so they don't turn into mush.
• **Smoke Flavor:** For extra smokiness, add a small chunk of fruit wood (like apple or cherry) to the fire while the skillet simmers.

Variations

While this recipe focuses on the sausage and white bean classic, Cassoulet is a dish with deep regional roots in France, inviting plenty of interpretation. You can easily adapt the proteins based on what you have available or what you prefer to grill. The beauty of the Arteflame is that it handles various meats exceptionally well, allowing you to sear different proteins before adding them to the stew. Here are a few ways to switch up the flavor profile while keeping the soul of the dish intact:

• **Duck Confit:** For a luxurious upgrade, add seared duck legs (confit) to the skillet during the final simmering stage.
• **Lamb Lovers:** Swap the pork sausage for Merguez (spicy lamb sausage) or cubes of grilled lamb shoulder.
• **Spanish Twist:** Use Chorizo instead of Toulouse sausage and add a pinch of smoked paprika for a bolder, spicier kick.
• **Vegetarian:** Omit the meat entirely and use a mix of wild mushrooms (grilled for smokiness) and vegetable broth.
• **The Toulousain:** Add chunks of pork shoulder that have been heavily seared on the grill alongside the sausage.

Best Pairings

A dish as rich and hearty as grilled cassoulet demands beverages and sides that can stand up to its savory intensity. The fats from the sausage and the starch from the beans need high acid or tannins to cleanse the palate. This is not a meal for delicate white wines; think bold, rustic, and earthy. Since the main dish is heavy, keep the sides relatively light and acidic to provide balance. Serving this straight from the cast iron skillet on a wooden table outdoors creates a communal dining experience that pairs best with good conversation.

• **Wine:** A bold red from the Languedoc region, a Cahors (Malbec), or a spicy Syrah/Shiraz pairs beautifully.
• **Bread:** A crusty French baguette is non-negotiable for mopping up the rich sauce.
• **Salad:** A simple green salad with a sharp mustard vinaigrette cuts through the richness of the beans and meat.
• **Beer:** A farmhouse Saison or a Bière de Garde complements the herbal and earthy notes.

Conclusion

This Grilled French Cassoulet recipe transforms a historical French classic into a modern outdoor cooking staple. By using the Arteflame grill, you infuse the beans and meat with a subtle wood-fired aroma that an indoor oven simply cannot replicate. It’s a dish that bridges the gap between gourmet dining and rustic campfire cooking, proving that comfort food is best served in the open air. Whether you are hosting a fall dinner party or just want a hearty meal to warm up a cool evening, this cassoulet delivers on flavor, texture, and satisfaction. Gather your ingredients, light the fire, and enjoy the process of slow-cooking under the sky.