Kielbasa cassoulet, parmentier potatoes, sour cream

Kielbasa cassoulet, parmentier potatoes, sour cream. Photograph: Harry Weir

Kielbasa cassoulet, parmentier potatoes, sour cream. Photograph: Harry Weir

Sat, Oct 23, 2021, 05:55

  • Serves: 6
  • Cooking Time: 60 mins
  • Course: Main Course
  • Cuisine: Irish


  • 3tbs duck fat
  • 1 large onion, peeled and finely chopped
  • 3 cloves of garlic, peeled and sliced
  • 1tsp paprika
  • 200ml strong chicken stock
  • 2 tins chopped tomatoes
  • 2 tins butterbeans, drained and rinsed
  • 1tsp dried oregano
  • 300g Kielbasa sausage, cut into 2cm chunks
  • 150g leftover pork belly, cut into chunks
  • Salt and black pepper
  • 4 large rooster potatoes, peeled and diced into 1cm cubes
  • 3 cloves of garlic, unpeeled and crushed lightly
  • 1 tub sour cream (200g)
  • A little dill to garnish


1. Set the oven to 185 degrees.

2. Put half the duck fat into a pot with the onion and garlic and cook gently for 15 minutes until it turns soft and translucent.

3. Add the paprika, stock, tomatoes, beans and oregano, then bring to a simmer. 

4. Add the sausage and the pork belly (if you have it). Season and put in the oven uncovered for 30 minutes.

5. For the parmentier potatoes, put the remaining duck fat in an oven-proof frying pan and heat till gently smoking.

6. Dry the potatoes in a clean tea towel and carefully add them to the duck fat along with the garlic, then season.

7. Give them a little time on the hob, then put them into the oven until golden and crisp.

8. Drain on kitchen paper and serve on top of the cassoulet along with the sour cream and dill.