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Cumberland Sausage Stew with Cannellini Beans

A hearty one pot wonder, perfect for winter.


  • 6 British Sausage Co. English Recipe Cumberland Sausages
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium brown onion, diced
  • 1 celery stick, diced
  • 1 large carrot, diced
  • 2 garlic cloves, crushed
  • 400g can cannellini beans, drained and rinsed
  • 800g can diced tomatoes
  • 1 teaspoon brown sugar
  • 1 teaspoon vinegar
  • Fresh flat-leaf parsley leaves, chopped to serve


  1. Heat half the oil in a medium-high heat. Cook sausages, in batches, turning for 5 to 6 minutes or until browned. Transfer to plate.
  2. Heat remaining oil in pan. Add onion, garlic, celery and carrot. Cook, stirring, for 5 to 6 minutes or until vegetables have softened.
  3. Add beans, tomato, sugar and vinegar. Return sausages to pan.
  4. Cover. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce has thickened. Sprinkle with parsley.

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