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.
Ingredients
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
Method
- 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.