Cumberland Sausage and Bean Cassoulet - James Martin Chef

Ingredients

• 25g lard
• 6 Cumberland sausages
• 2 tbsp honey
• For the sauce
• 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
• To serve
• Fried sage leaves