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Crunchy cumberland sausage cassoulet with mixed beans

Name: Crunchy cumberland sausage cassoulet with mixed beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 2
Cuisine: French recipes
Ingredients: 2 outdoor-bred Cumberland pork sausage swirls (from Asda, Sainsbury’s and Waitrose); 1 red onion, finely sliced; 1 fat garlic clove, crushed; 400g tin cherry tomatoes; 410g tin mixed pulses in water, drained and rinsed; 2 fresh rosemary sprigs, leaves picked and chopped; Small bunch of fresh flatleaf parsley, chopped; 50g dried white breadcrumbs (we like Sainsbury’s Natural)

Published: 30 Nov 11
Updated: 18 Mar 24

Try this sausage cassoulet recipe, a hearty, comforting winter meal for two. It uses Cumberland sausage rings or swirls.

We’ve also got a gorgeous sausage casserole with cider, apples and sage, if you’re looking for something hearty to cook tonight, and an easy sausage with beans recipe, too.

Or, see the links on this page for other recipes that use Cumberland sausages.

Easy
December 2011

Test kitchen approved

Serves 2
Takes 10 minutes to make, 40 minutes to cook

Try this sausage cassoulet recipe, a hearty, comforting winter meal for two. It uses Cumberland sausage rings or swirls.

We’ve also got a gorgeous sausage casserole with cider, apples and sage, if you’re looking for something hearty to cook tonight, and an easy sausage with beans recipe, too.

Or, see the links on this page for other recipes that use Cumberland sausages.

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Ingredients

2 outdoor-bred Cumberland pork sausage swirls (from Asda, Sainsbury’s and Waitrose)
1 red onion, finely sliced
1 fat garlic clove, crushed
400g tin cherry tomatoes
410g tin mixed pulses in water, drained and rinsed
2 fresh rosemary sprigs, leaves picked and chopped
Small bunch of fresh flatleaf parsley, chopped
50g dried white breadcrumbs (we like Sainsbury’s Natural)

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat a non-stick frying pan over a medium heat, then fry the sausages on both sides for 5 minutes until browned. Remove and set aside, making sure to take out the wooden sticks.
Add the sliced onion to the pan, then fry for 5 minutes until softened, adding the garlic for 30 seconds at the end.
Stir through the tomatoes, pulses, rosemary, half the parsley, 50ml water and some seasoning, then transfer to a 1.1 litre (or thereabouts) ovenproof dish, nestling the sausage swirls in the sauce.

Mix the remaining parsley with the breadcrumbs, then sprinkle over the cassoulet.
Transfer to the oven and bake for 25 minutes until the sausages are cooked through and the breadcrumbs are crisp.