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Baked guinea fowl with garlic beans and smoked sausage

Name: Baked guinea fowl with garlic beans and smoked sausage
Prep time: 15 min
Cook time: 1 h 2 min
Total time: 1 h 17 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 450g dried haricot beans, soaked in cold water overnight; 1½ tsp salt; 2 tbsp olive oil; 2 x 1.5kg oven-ready guinea fowl; 4 garlic bulbs, broken into individual cloves and peeled; 50g butter; 100g smoked bacon lardons (short, fat strips); 2 large sprigs of fresh rosemary, leaves stripped; 450g smoked sausage, cut into chunky slices; 300ml chicken stock, hot

Published: 30 Sep 10
Updated: 18 Mar 24

Guinea fowl has a particularly satisfying flavour and it’s very successful in this dish, which has the idea of cassoulet as its theme.

Medium
October 2010

Test kitchen approved

Serves 6-8
Takes 15 minutes to make, 1½-2 hours to cook, plus overnight soaking

Guinea fowl has a particularly satisfying flavour and it’s very successful in this dish, which has the idea of cassoulet as its theme.

Nutrition: per serving

Calories: 667kcals
Fat: 28.7g (10.5g saturated)
Protein: 72g
Carbohydrates: 32.9g (2g sugars)
Salt: 2.4g

For 8 servings

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Ingredients

450g dried haricot beans, soaked in cold water overnight
1½ tsp salt
2 tbsp olive oil
2 x 1.5kg oven-ready guinea fowl
4 garlic bulbs, broken into individual cloves and peeled
50g butter
100g smoked bacon lardons (short, fat strips)
2 large sprigs of fresh rosemary, leaves stripped
450g smoked sausage, cut into chunky slices
300ml chicken stock, hot

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Method

Drain the beans, put them into a saucepan and cover with plenty of fresh cold water. Bring to the boil and simmer gently for between 30 minutes and 1 hour (this will depend on the age of your beans) until just tender, adding 1 tsp of salt 5 minutes before the end of cooking. Drain and set aside.
Preheat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large flameproof casserole. Season the guinea fowl, add them to the casserole and brown them on all sides. Turn the birds breast-side up, then add the garlic cloves, butter, bacon lardons and rosemary to the casserole. Cover with a tight-fitting lid, transfer to the oven and cook for 30 minutes.
Add the beans, smoked sausage, chicken stock, ½ tsp salt and some black pepper to the casserole, then stir once or twice to coat everything in the cooking juices. Continue to cook, covered, for a further 30 minutes or until the guinea fowl are tender and cooked through.

To serve, lift the guinea fowl onto a chopping board, cut off the legs and cut each leg in half at the joint. Cut the breast meat away from the carcass in 2 whole pieces and slice diagonally. Divide the bean, garlic, bacon and sausage mixture among 8 warmed, deep plates and place one piece of leg and some of the sliced breast meat on top of the mixture to serve.