Merguez, Chorizo Butter Bean Cassoulet, a Winter Warmer

This hearty, spicy sausage casserole is adapted for high-volume production in a commercial kitchen, yielding 50 portions (approximately 250g per serving). It leverages efficient equipment like a large tilting braising pan or stockpot for batch cooking, a food processor for prep, and a convection oven for even baking. Total prep and cook time: about 1.5 hours (including 40 minutes baking). Portion into hotel pans for holding and service; reheat as needed at 160°C in a Combi oven. Pairs well with bulk-baked crusty rolls or a serving of Rice.

Quick easy prep and can be chilled ready to reheat ready for service, you may want to tweak this recipe to your taste.

Ingredients

Quantity (for 50 servings)

Olive oil 400ml

Merguez sausages (spicy North African style) 6.25kg

Smoked bacon or pancetta, cut into small strips 1kg

Chorizo, sliced 1.75kg

White onions, peeled and finely chopped 12 medium (about 2kg)

Garlic cloves, crushed 25 (about 125g)

Sweet smoked paprika 2 tbsp (about 20g)

Good-quality red wine 1.25L

Canned chopped tomatoes, drained 5kg (12-13 standard 400g cans)

Canned butter beans, drained and rinsed 5kg (12-13 standard 400g cans)

Chicken stock 3L

Fresh tarragon, chopped ¼ cup (about 75g)

Instructions

1. Prep Phase (using food processor and mise-en-place stations): Preheat the convection oven to 180°C (160°C fan equivalent). In a large food processor (or by hand with a mandolin for uniformity), pulse-chop the onions and crush the garlic. Measure out all dry and wet ingredients into bulk containers for easy access. Slice the chorizo using a commercial slicer for consistent thickness (about 5mm). Cut bacon into strips with a dicer if available.
2. Browning (using 40-60L tilting braising pan or stockpot over high-output induction burner): Heat the pan over medium-high heat and add 200ml of the olive oil. Working in batches to avoid overcrowding (2-3 batches total), brown the merguez sausages on all sides until golden (about 5-7 minutes per batch). Use tongs to transfer to a full-size hotel pan lined with parchment; reserve pan drippings.
3. Aromatics and Meats (continue in the same braising pan): Add the remaining 200ml oil to the pan, followed by the bacon strips and chorizo slices. Sauté over medium heat until browned and oils are released (4-5 minutes; stir frequently with a heat-resistant spatula). Add the chopped onions and crushed garlic; cook for 5 minutes until softened. Stir in the smoked paprika and cook for 2 minutes to bloom the spices, scraping the pan bottom with a wooden spoon to deglaze.
4. Deglazing and Simmering (in the braising pan): Pour in the red wine, increase heat to high, and reduce by half (about 5-7 minutes; use a digital thermometer to monitor if needed). Stir in the drained tomatoes, butter beans, reserved browned merguez sausages, and chicken stock. Bring to a rolling boil, stirring occasionally with a paddle to incorporate. Taste and adjust seasoning (e.g., add salt if stock is low-sodium).
5. Baking (transfer to full-sheet hotel pans and convection oven): Divide the mixture evenly between 2-3 full-size hotel pans (ensure no more than 5cm depth for even cooking). Cover with foil or lids, and bake in the preheated convection oven for 40 minutes, rotating pans halfway for uniform reduction. The sauce should thicken to coat the back of a spoon; if too thin, uncover for the last 10 minutes.
6. Finishing and Holding: Remove from oven and stir in the chopped tarragon across all pans. Allow to cool slightly on racks. The dish will release oils from the chorizo—skim excess with a fat separator or ladle if desired for a leaner profile. Hold hot in a proofing cabinet at 60-65°C for up to 2 hours before service, or blast chill for next-day reheating.

Notes and Tips

• Yield and Cost Efficiency: This scales the original 4-serving recipe by 12.5x; adjust based on your kitchen's output (e.g., double for 100 servings using multiple braising pans). Bulk-buy canned goods and frozen merguez to reduce costs—expect about 20-25% yield loss from trimming.
• Equipment Substitutions: If no tilting pan, use two 20L stockpots on gas ranges. For chopping, a Robot Coupe processor speeds up onion/garlic prep by 80%. Convection ovens ensure even heat distribution for large batches; avoid standard ovens to prevent hot spots.
• Variations for Scale: Swap butter beans for chickpeas in bulk 5kg bags; add diced root vegetables (e.g., 2kg carrots, processed in batches) for extra bulk without altering cook time. Home cook adaptations like potatoes work here too—parboil in a steam kettle first.
• Food Safety: Ensure internal temp reaches 74°C post-bake (probe multiple spots). Label and date pans per HACCP guidelines.

Please adjust this Recipe for the volume that you require.

Written by Chef René Chapman our in - house Development Chef