Cumberland Sausage Cassoulet
Cumberland Sausage Cassoulet



  • 2 Cumberland sausage swirls
  • 1 sliced red onion
  • 1 crushed garlic clove
  • 400g tin of cherry tomatoes
  • 400g tin of mixed beans, drained
  • 2 rosemary sprigs, leaves picked and chopped
  • Chopped parsley
  • 50g dried breadcrumbs
  • Preheat the oven to 180C. Fry the sausages until browned all over, then remove and set aside. Add the onion to the pan and fry for 5 mins to soften, adding the garlic for 30 seconds at the end. Stir through the tinned tomatoes, beans, about half the parsley and the rosemary leaves. Pour in 50ml of water, season well and transfer to a roasting dish, nestling the sausage swirls in the middle.
  • Mix the rest of the parsley with the breadcrumbs and scatter heartily over the top. Bake in the oven for 25 mins, until the sausages are well cooked and the breadcrumbs are golden and crisp.
1 hr
4 serving

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