Cumberland Sausage and Bean Cassoulet

If you're looking for a hearty, filling, classic dish then this is the one for you...Cumberland Sausage and Bean Cassoulet! Tender sausages drizzled with honey, herby beans, and a Madeira sauce. Finished with crispy fried sage!

Ingredients

25g lard
6 Cumberland sausages
2 tbsp honey

For the sauce

50g butter
1 onion, peeled and diced
3 cloves garlic, peeled and diced
1 glass white wine
300g jar haricot beans, drained
Few sprigs of rosemary
Salt and pepper, to taste
50ml double cream
Splash of sherry vinegar
6 tomatoes, diced
1 small bunch parsley, chopped
Olive oil

For the sauce

200ml veal jus
25ml Madeira wine
1 tsp Dijon
Knob of butter

To serve

Fried sage leaves

Method

Print Recipe

Pre heat the oven to 200°C.
Heat a large nonstick pan until hot, add the lard followed by the sausages and cook for 5 minutes, until browned.
Pop in the oven for 5 minutes, remove and drizzle in honey and then return them to the oven for another 5 minutes.
Add a knob of butter with 1 tsp olive oil to a pan. Add the onion, garlic and wine followed by the tomatoes, beans and remaining butter.
Allow to simmer for a minute and then add the rosemary, parsley, salt, pepper and then finish with cream sherry vinegar.
For the sauce, bring the stock to the boil in a small pan and then reduce by half. Finish with the madeira, a knob of butter and the mustard. Combine well.
Pile the beans onto plates top with sausages and drizzle over sauce. sprinkle over fried sage leaves.

Ingredients

25g lard
6 Cumberland sausages
2 tbsp honey

For the sauce

50g butter
1 onion, peeled and diced
3 cloves garlic, peeled and diced
1 glass white wine
300g jar haricot beans, drained
Few sprigs of rosemary
Salt and pepper, to taste
50ml double cream
Splash of sherry vinegar
6 tomatoes, diced
1 small bunch parsley, chopped
Olive oil

For the sauce

200ml veal jus
25ml Madeira wine
1 tsp Dijon
Knob of butter

To serve

Fried sage leaves

Method

Pre heat the oven to 200°C.
Heat a large nonstick pan until hot, add the lard followed by the sausages and cook for 5 minutes, until browned.
Pop in the oven for 5 minutes, remove and drizzle in honey and then return them to the oven for another 5 minutes.
Add a knob of butter with 1 tsp olive oil to a pan. Add the onion, garlic and wine followed by the tomatoes, beans and remaining butter.
Allow to simmer for a minute and then add the rosemary, parsley, salt, pepper and then finish with cream sherry vinegar.
For the sauce, bring the stock to the boil in a small pan and then reduce by half. Finish with the madeira, a knob of butter and the mustard. Combine well.
Pile the beans onto plates top with sausages and drizzle over sauce. sprinkle over fried sage leaves.