Jamie Oliver
Recipes
Discover
Family
#etonmess
Healthy recipes
Healthy soups
Healthy snacks
Healthy lunches
Quick & healthy
Healthy chicken recipes
Healthy fish recipes
Main Ingredient
Chicken
Pasta
Vegetables
Fish
Beef
Eggs
View more…
Special Diets
Vegan
Vegetarian ideas
Gluten-free
Dairy-free
Meals & Courses
Budget recipes
One-pan recipes
Breakfast
Meals for one
Desserts
Quick fixes
View more…
Baking recipes
Cookies
Afternoon tea treats
Breads & doughs
Cakes
Christmas baking recipes
View more…
Family recipes
Cooking with kids
School night suppers
Batch cooking
Quick & easy
Money saving recipes
View more…
Special occasions
Sunday lunch
Dinner party dishes
Romantic recipes
Drinks & cocktail recipes
Christmas recipes
View more…
Books & TV
Jamie Oliver: Together
Jamie’s Keep Cooking Family Favourites
7 ways
Veg
5 Ingredients – Quick & Easy Food
View more…
Nutrition
Healthy eating tips
Special diets guidance
All about sugar
Learn about portion size
What are starchy carbohydrates?
View more
Features
Budget-friendly
Healthy meals
Baking inspiration
Family Cooking
Quick Fixes
View more
How to’s
How to perfectly poach an egg
How to cook pasta in 6 easy steps
How to make an espresso martini
How to cook the perfect steak
How to make meals veggie or vegan
View more
More Jamie Oliver
The Great Cookbook Challenge
The Jamie Oliver Cookery School
Ministry of Food
Campaigns
Vegepedia
Community Cooking Recipes
Cumberland sausage casserole
Dairy-free
df
Cumberland sausage casserole
Dairy-free
df
“Think beyond the fry-up: sausage, beans and tomatoes combine in this English-style cassoulet. ”
Serves
Serves
4
Time
Cooks In
1 hour 25 minutes
Difficulty
Not too tricky
Jamie Magazine
Pork
Father's day
Sausage
Mains
Bread
Nutrition per serving
Plus
Calories
504
25%
Fat
22g
31%
Saturates
6.8g
34%
Sugars
8.7g
10%
Salt
2.2g
37%
Protein
28.5g
57%
Carbs
38.2g
15%
Fibre
11.5g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Peter Begg
Tap For Method
Ingredients
10 banana shallots
2 cloves of garlic
6 thick Cumberland sausages
olive oil
5 sprigs of fresh rosemary
1 large glass of red wine
2 x 400 g tins of chopped tomatoes
2 x 400 g tins of cannellini beans
4 small dried chillies
2 large handfuls of breadcrumbs
Tap For Method
Recipe From
Jamie Magazine
By Peter Begg
Share this Recipe
Facebook
Facebook
Twitter
Twitter
Email
Pinterest
Pinterest
Tap For Ingredients
Method
Peel the shallots, then peel and finely slice the garlic.
Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 2 to 3 sprigs of the rosemary and a few pinches of sea salt and black pepper.
Toss gently, and place on a medium heat. Cook for about 20 minutes, moving everything around to brown evenly.
Pour in the wine and simmer gently until it’s almost gone, then add the tomatoes and beans, bring them to the boil and simmer for 20 minutes.
Preheat the oven to 180ºC/gas 4.
Spoon the sausage mixture into a baking dish and bake for 10 to 15 minutes.
Pick and roughly chop the remaining rosemary leaves. Crumble the chillies.
Heat a large pan over a medium heat. Add a splash of oil, the garlic, chilli, chopped rosemary and the breadcrumbs, and stir-fry until golden brown.
Take the stew out of the oven, sprinkle over the breadcrumbs, then return to the oven for 20 minutes. Delicious served with crusty bread.
Please enable targetting cookies to show this banner
Related features
8 delicious pork loin recipes
How to make crunchy pork scratchings
The best-ever sandwich recipe
Recipe From
Jamie Magazine
By Peter Begg
Related video
Oven baked sausage ragu: Jamie Oliver