Chop the sausages into 3-4 pieces per sausage and brown in a pan.
Add sausages, peppers, red onion, and drained haricot beans to the slow cooker pot.
Blend the sauce sachet with the water and add to the slow cooker pot along with the tinned tomatoes. Stir thoroughly.
Cover and cook for 4 hours on HIGH or 8 hours on MEDIUM or until the meat is tender and cooked through (keep covered during cooking. Cooking times may vary between slow cooker models).
For the last 10 minutes, warm your bread in the oven to make sure it’s got a good crunch.
Cut a small section off at the top and hollow out the bread.
Ladle your cassoulet into the bread roll and serve.
Top Tip – The best bread bowls are made from a proper crusty loaf!
