Frank's Kitchen: Sausage and Butterbean Cassoulet with Ciabatta Bread

Frank's Kitchen: Sausage and Butterbean Cassoulet with Ciabatta Bread

Sheryn Cook

The Not-So-Humble Cumberland Sausage

Who would have thought there would be such strict rules when it comes to sausages? But with the Cumberland Sausage, there are a lot of boxes to tick. It is anything but a humble sausage!

Cumberland sausages were created in Cumbria, England. They are made of coarsely chopped pork and are seasoned with pepper, herbs and spices. The flavour profile was thought to have originated from the Germans who came to work as miners in Cumbria during the 1500s.

To be considered a Cumberland Sausage, the maker must abide by the following sausagey regulations…

  • The sausage must be at least 80% meat
  • Of that 80%, there can be a maximum of 20% fat
  • Skin and gristle must be removed from the meat before making
  • The meat must be minced coarsely
  • The sausage can only contain 5% water content

Whew, that is a long list of rules! But the great news is that here at Frank’s we like to play by the rules when it comes to sausage making. Our Cumberland sausages are completely authentic, containing only free range pork shoulder, cayenne pepper, herbs and spices.

A delicious sausage deserves a delicious recipe to go along with it. So here is our favourite Cumberland Sausage recipe…

Sausage and Butterbean Cassoulet with Ciabatta Bread

Ingredients

  • 4 x Cumberland Sausages (mild) 
  • 1 large white onion Sliced
  • 3 crushed garlic cloves
  • 100 ml white wine
  • 700 gm chopped tomatoes (tinned) 
  • 600 gm butterbeans 
  • 25 gm tomato puree
  • 50 gm diced pancetta
  • 50 ml olive lil
  • handful chopped parsley
  • 1 small sprig of rosemary and thyme finely chopped
  • salt/black pepper
  • 8 gm brown sugar


Steps

  1. Add half the olive oil to a saucepan and cook onions and the pancetta together for 5 minutes, then add the tomato puree, rosemary, thyme and garlic and cook for a minute or 2, then add the white wine. Let the wine bubble for a minute then place the tomatoes, butterbeans and sugar in the pan and season with salt and pepper to taste. Place a lid on top and simmer for 25 minutes.
  2. In a frying pan brown off your sausages, then add to a large casserole dish and when sauce is ready, pour sauce over sausages and place in oven at 180 degrees for 15 – 20 minutes. 
  3. Serve with Ciabatta Bread.

 Bon appetit x