Cumberland Sausage and Bean Cassoulet - James Martin Chef

Ingredients

• 25g lard
• 6 Cumberland sausages
• 2 tbsp honey
• 50g butter
• 1 onion, peeled and diced
• 3 cloves garlic, peeled and diced
• 1 glass white wine
• 300g jar haricot beans, drained
• Few sprigs of rosemary
• Salt and pepper, to taste
• 50ml double cream
• Splash of sherry vinegar
• 6 tomatoes, diced
• 1 small bunch parsley, chopped
• Olive oil
• 200ml veal jus
• 25ml Madeira wine
• 1 tsp Dijon
• Knob of butter
• Fried sage leaves
• Pre heat the oven to 200°C.
• Heat a large nonstick pan until hot, add the lard followed by the sausages and cook for 5 minutes, until browned.
• Pop in the oven for 5 minutes, remove and drizzle in honey and then return them to the oven for another 5 minutes.
• Add a knob of butter with 1 tsp olive oil to a pan. Add the onion, garlic and wine followed by the tomatoes, beans and remaining butter.
• Allow to simmer for a minute and then add the rosemary, parsley, salt, pepper and then finish with cream sherry vinegar.
• For the sauce, bring the stock to the boil in a small pan and then reduce by half. Finish with the madeira, a knob of butter and the mustard. Combine well.
• Pile the beans onto plates top with sausages and drizzle over sauce. sprinkle over fried sage leaves.