Recipes, Sausage Recipes

Cumberland sausage cassoulet

This Cumberland sausage cassoulet dish is comforting, so simple to make and best of all…a one pan wonder! I love to serve it with chunks of crusty bread but it would also be great with creamy mash and a side of greens. Don’t forget the balsamic at the end, it makes the whole dish sing.

Cumberland sausage cassoulet

Cumberland sausage cassoulet

Recipe by


  • 1 The Cumberland Sausage

  • 1 tbsp extra virgin olive oil

  • knob of salted butter

  • 2 white onions, finely diced

  • 2 sticks of celery, finely diced

  • 2 cloves garlic, finely chopped

  • small bunch of fresh sage, discard stalks and finely chopped leaves

  • few sprigs of fresh rosemary, discard stalks and finely chop needles

  • 1 tbsp tomato purée

  • 1 chicken stock cube

  • a small glass of white wine

  • 400g tin of butter beans or haricot beans, drained and rinsed

  • 2 fresh bay leaves

  • a few swigs of balsamic vinegar


  • Preheat your oven to 180°C.
  • Heat the oil in a frying pan over medium/high heat and brown the sausage in the pan on both sides. Once nicely coloured, remove from the pan and set aside.
  • Add celery and onion to the pan with the knob of butter.
  • Fry the vegetables for a few minutes until softened.
  • Add garlic to the pan with a good pinch of salt and pepper.
  • Add the sage and rosemary and stir into the veggies.
  • Add the tomato purée and cook for 1 minute.
  • Now crumble in the stock cube and pour in the white wine.
  • Cook until you can no longer smell the alcohol.
  • Add the drained beans and pour in just enough water to cover the beans.
  • Return the sausage to the pan along with the bay leaves. 
  • Cook in the oven for 45 minutes.
  • Once out of the oven, drizzle over a few swigs of balsamic.
  • I like to slice the sausage up whilst in the pan and then stir it all together.
  • Serve with big chunks of crusty bread.