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Bavarian Smokie Cassoulet

Preparation Time
10 minutes
Cooking Time
30 minutes

Perfect for any time of year, this cassoulet recipe using Bavarian Smokies makes for an easy weekday meal.  There is a minimal amount of preparation required, just let the flavours meld! 


  • 4 Grimm’s Bavarian Original Smokies
  • 1 tsp olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1/2 cup red wine
  • 1 can diced tomatoes (796 ml)
  • 1 can white kidney beans (540 ml), rinsed well
  • 1/4 cup chopped Kalamata olives
  • 2 tbsp capers
  • 1 1/2 tsp sugar
  • 1 1/2 tsp balsamic vinegar
  • 1/2 tsp oregano
  • 2 bay leaves


  1. Preheat your grill to medium high. Make several small cuts along the length of the  Bavarian Smokies. Try to make the cuts about 1/3 of the way through the smokie and each cut a 1/2 inch apart. This will give you lots of crispy spots on the smokies, and make it easy to cut apart and eat.
  2. Grill the smokies for 8-10 minutes, turning a few times, until the smokies are covered in grill marks and heated through.
  3. Heat the oil in a large pot over medium high heat. Add the onion and cook, stirring frequently, for 5 minutes. Add the garlic and cook for 1 minute more. Add the red wine to the pot and stir to scrape off any stuck-on bits.
  4. Add all the remaining ingredients to the pot and stir well. Add the smokies to the pot and bring the pot to a boil. Reduce the heat and let it simmer, uncovered, for 10 minutes. Season to taste with sea salt and fresh cracked pepper.