Cumberland Sausage and Bean Casserole with Cider

Why You’ll Love This Recipe

• Comforting and hearty: peppery Cumberland sausages in a rich tomato-cider sauce studded with creamy cannellini beans.
• Minimal prep, big flavor: browning, deglazing, and oven time do the work.
• Flexible: great with any sturdy white bean and easy to scale up.
• Perfect make-ahead: tastes even better the next day and freezes well.

Grocery List

• Produce: 2 onions, 3 garlic cloves, 2 rosemary sprigs, 1 bay leaf, flat-leaf parsley
• Dairy: Optional unsalted butter (for extra richness when sautéing)
• Pantry: Cumberland sausages, olive oil, dry cider, chopped tomatoes, passata, chicken stock, cannellini beans, tomato paste, Dijon mustard, Worcestershire sauce, light brown sugar, kosher salt, black pepper, crusty bread

Full Ingredients

For the casserole

• 8 Cumberland sausages (about 680 g / 1.5 lb)
• 1 tbsp olive oil (plus a knob of butter optional)
• 2 medium onions, thinly sliced (about 300 g)
• 3 garlic cloves, minced
• 250 ml dry cider (1 cup)
• 1 x 400 g can chopped tomatoes (14 oz)
• 200 ml passata or crushed tomatoes (about 3/4 cup)
• 250 ml low-sodium chicken stock (1 cup)
• 2 x 400 g cans cannellini beans, drained and rinsed (about 500 g drained weight total)
• 1 tbsp tomato paste
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 sprigs fresh rosemary, leaves finely chopped (about 2 tsp)
• 1 bay leaf
• 1 tsp light brown sugar (optional, to balance acidity)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To serve

• 2 tbsp chopped flat-leaf parsley
• 1 rustic loaf crusty bread, warmed

Step-by-Step Instructions

Step 1: Heat the oven and brown the sausages

Preheat the oven to 190°C (170°C fan) / 375°F. Place a large, oven-safe casserole or Dutch oven (about 28 cm / 5–6 quarts) over medium-high heat. Add the olive oil and brown the sausages on all sides until well-colored, 6–8 minutes. Transfer the sausages to a plate, leaving the flavorful fat in the pot.

Step 2: Soften onions and bloom garlic

Reduce heat to medium. Add the onions and a pinch of salt. Cook, stirring often, until the onions are soft and turning golden at the edges, 8–10 minutes. If the pot looks dry, add a small knob of butter or a splash more oil. Stir in the garlic and cook just until fragrant, about 30 seconds.

Step 3: Deglaze with cider

Pour in the cider and bring to a lively simmer, scraping up any browned bits stuck to the bottom of the pot. Let it bubble for 2–3 minutes to reduce slightly and cook off the sharpness of the alcohol.

Step 4: Build the tomato base

Stir in the chopped tomatoes, passata, chicken stock, tomato paste, Dijon mustard, Worcestershire sauce, brown sugar (if using), chopped rosemary, and bay leaf. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer for 3–4 minutes so the flavors start to meld.

Step 5: Add beans and return sausages

Fold in the drained cannellini beans. Return the sausages (and any resting juices) to the pot, nestling them into the sauce so they’re mostly submerged. The mixture should look soupy—this will reduce and thicken in the oven.

Step 6: Bake until rich and spoonable

Cover the pot with a lid and bake for 30 minutes. Uncover and continue baking for 20–25 minutes, until the sauce is thick, glossy, and clings to the beans and sausages. If the top needs extra color, you can move the pot to the upper third of the oven for the final 5 minutes. The casserole should be bubbling and smell deeply savory with rosemary.

Step 7: Rest, finish, and serve

Remove the bay leaf. Let the casserole rest 5–10 minutes to settle and thicken further. Taste and adjust seasoning with salt and pepper as needed. Scatter with chopped parsley. Serve in warm bowls with thick slices of crusty bread for dunking.

Pro Tips

• Use good-quality Cumberland sausages with a coarse grind and peppery seasoning—their fat and spices enrich the whole dish.
• Control thickness by baking uncovered at the end. Too thick? Stir in a splash of hot stock. Too thin? Simmer uncovered on the stovetop for a few minutes.
• For extra depth, add a teaspoon of smoked paprika with the tomato paste or a splash of balsamic at the end for brightness.
• Skim any excess surface fat with a spoon before serving if your sausages are particularly rich.
• If using a coiled Cumberland sausage, brown it as a coil and nestle it back in whole for a dramatic presentation.

Variations

• Smoky bacon: Render 100 g (3.5 oz) diced streaky bacon with the onions for added smokiness and body.
• Greens: Stir in 120 g (4 oz) chopped kale or cavolo nero during the final 10 minutes of baking until tender.
• Bean swap: Replace cannellini with butter beans or borlotti for a creamier or nuttier texture.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; the flavors deepen overnight. Reheat gently on the stovetop over medium-low heat with a splash of water or stock until piping hot. Freeze up to 3 months; thaw overnight in the fridge and reheat until steaming throughout (at least 75°C / 165°F). The sauce may thicken after chilling—loosen with a little stock or water as needed.

Nutrition (per serving)

Approximate: 720 kcal; 35 g protein; 46 g carbohydrates; 45 g fat; 12 g fiber; 1,300 mg sodium. Values will vary based on sausage brand and exact ingredients.