Cumberland Sausage Cassoulet


Cumberland Sausage Cassoulet

Prep Time ~20 mins Cooking Time ~1 1/2 hours
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tips ~ The sausages need to be browned well as they do not look very attractive if they are pale. Soak the shallots in a bowl of cold water for 10 minutes before using as this makes them easier to peel.


12 Cumberland or well flavoured sausages

1 tablespoon sunflower oil

6 shallots, halved

225g / 8oz unsmoked bacon lardons

2 cloves garlic, crushed

1 tablespoon plain flour

450ml / 15floz white wine

150ml / 5floz water

1 x 400g can borlotti or cannelloni beans, drained and rinsed

1 x 400g can chopped tomatoes

2 tablespoons tomato puree

1 tablespoon each of chopped fresh sage, rosemary and thyme

Salt and pepper


  • Cut each sausage into three pieces. Heat the oil in a deep non-stick frying pan and fry the sausages over a high heat until brown and crisp (you may need to do this in batches, removing some of the fat left in the pan).
  • Remove with a slotted spoon and set aside. Pour of the fat, leaving about a tablespoon in the frying pan.
  • Add the shallots, bacon and garlic to the fat in the pan, and fry for a few minutes until brown.
  • Stir in all the remaining ingredients and season with salt and pepper.
  • Pour into a casserole dish if the frying pan is not deep enough.
  • Return the sausages to the dish or pan, cover and simmer over a low heat on the hob for about 1 ½ hours until the sausages are tender.