Crunchy cumberland sausage cassoulet with mixed beans

You can’t beat homemade hearty meals at the weekend, and with the cold snap still upon us this week’s Grape to Glass recipe match by Charlie at delicious. magazine is rather fitting.

Crunchy cumberland sausage cassoulet with mixed beans: it’s a shortcut supper, matched up with Paul’s wine pairings in ‘Cuisine classique C’est magnifique’, it makes the perfect winter meal.

Watch out for the weekly recipes on the Majestic blog every Tuesday this spring!


  • 2 outdoor-bred Cumberland pork sausage swirls
  • 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


  1. 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.
  2. Add the sliced onion to the pan, then fry for 5 minutes until softened, adding the garlic for 30 seconds at the end.
  3. 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.
  4. Mix the remaining parsley with the breadcrumbs, then sprinkle over the cassoulet.
  5. Transfer to the oven and bake for 25 minutes until the sausages are cooked through and the breadcrumbs are crisp.

Paul’s Wine Match

La Vieille Capitelle 2009, Côteaux du Languedoc
£7.99 or £5.99 when you buy 2 bottles
This is one of my favourites – a rich stew of beans and meats that screams out for a substantial red. So try this classic Languedoc blend of Grenache, Syrah, Mourvèdre and Carignan from Gérard Bertrand, the ex-international rugby player with a steadily growing winemaking reputation. He seems to have got the balance of this blend spot on here, with subtle cassis and herbs on the nose and lashings of dark fruit on the palate. Great value for money too.

No Comment Yet

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.