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Butterbean Cassoulet and Cumberland Ring

The nifty trick of transforming chipolata cumberland sausages into a ring helps make low cost food look great. The other ingredients in the cassoulet have a pretty long shelf-life and aren't expensive to start off with... so it's an easy dinner to churn out mid-week whenever you need it.

Ingredients & RecipePrint


  • 3 cloves of garlic
  • 1 large leek
  • knob of butter
  • sprig of fresh thyme
  • 1 tin of butterbeans, drained
  • dollop of crème fraîche (125g)
  • 1 tbsp of horseradish sauce
  • 6 chipolata Cumberland sausages (or 1 large pinwheel)
  • couple of slices of stale bread
  • glug of olive oil


preheat a grill to a medium heat.
peel and crush the garlic.
top and tail the leek, halve lengthwise and slicing into thin strips.
wash the leek in cold water to get rid of any dirt or grit.
sweat the leeks in a saucepan with the butter, half of the garlic and thyme for 5 minutes to soften.
untwist the sausages and squeeze the sausage meat together.
roll the meat from all 6 sausages into a tight pinwheel and fix with two skewers.
prick the sausages and lay on a grill tray lined with tin foil.
grill for about 6 minutes, turning half way through to cook through with an even golden colour.
drain the beans and add to the leek with the crème fraîche, horseradish and plenty of seasoning.
blitz up the bread along with the remaining garlic, the olive oil and a few sprigs of thyme.
scatter onto a baking tray and cook under the grill for a minute or two to color once the sausages have cooked or in an oven at 180°C for 5 minutes.
serve the cassoulet with a couple of sausages on top and finish with a sprinkle of the crispy, golden, garlic crumbs.

serves 2

Butterbean Cassoulet and Cumberland Ring

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