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Herby Cumberland Sausage Cassoulet

Herby Cumberland Sausage Cassoulet

4.5rating out of 5

(980 reviews from our customers)

Prep Time

40 min



Bangers and mash are a national staple. For the Gousto twist, we’ve replaced the classic gravy with a tomato and kidney bean sauce, creating something healthy, hearty and sure to satisfy the whole family.

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 onion
2 tomatoes
2 garlic cloves
1 10g thyme
Cumberland sausages 2
4 Cumberland sausages †
chilli flakes 3.18
1 tsp fiery chilli flakes
1 300g potatoes
Waxy potatoes re-sized
1 400g waxy potatoes
1 tin of kidney beans
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
Butter, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 tomato
  • 1 garlic clove
  • 10g thyme
  • 4 Cumberland sausages<span class="strong">†</span>
  • 1 tsp dried chilli flakes
  • 300g potatoes
  • 400g waxy potatoes
  • 1 can of red kidney beans (400g)
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 468 kJ
111 kcal
3196 kJ
761 kcal
of which saturates
3.8 g
1.3 g
26.1 g
9.1 g
of which sugars
14.8 g
1.4 g
100.9 g
9.7 g
Fibre 2.4 g 16.7 g
Protein 4.5 g 30.5 g
Salt 0.55 g 3.76 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 tomato
1 garlic clove
10g thyme
4 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
1 tsp dried chilli flakes
dried chilli flakes
300g potatoes
400g waxy potatoes
1 can of red kidney beans (400g)
red kidney beans , water, salt, calcium chloride
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
  • Allergens highlighted by † (sulphites, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sausage Cassoulet

Boil a kettle

Peel and chop the potatoes into large chunks

Add them to a pot of salted boiling water over a high heat and cook for 15 min or until fork-tender

2 Sausage Cassoulet

Meanwhile, strip the thyme leaves from the stalks and chop them finely

Peel and finely chop the onion(s)

Chop the tomatoes into a large dice

Peel and finely chop (or grate) the garlic

3 Sausage Cassoulet

Add 1-2 tbsp vegetable oil to a large pan over a medium heat

Once hot, add the sausages and cook for 6 min or until browned all over

Transfer the sausages to a plate and reserve the pan for the next step

4 Sausage Cassoulet

Return the pan to a medium-low heat and add the onion and garlic

Cook for 3 min or until the onion is soft but not coloured

Add the chilli flakes (can't handle the heat? Go easy!)

5 Sausage Cassoulet

Return the sausages to the pan

Add the tomatoes and 200ml (400ml) water

Crumble in the stock cube(s) and stir to dissolve

Cook for 10-15 min or until the sausages are cooked through and a thick sauce remains

6 Sausage Cassoulet

Meanwhile, drain the potatoes and return them to the pot over a low heat

Add 60ml (120ml) milk and a knob of butter and mash

Season generously with salt and pepper

7 Sausage Cassoulet

Drain and rinse the kidney beans, then them add to the sausage pan

Bring to the boil

Tip: If the sauce becomes too dry, gradually add a few tbsp of water


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Add the thyme and taste for seasoning, adding more if needed

Serve the sausage cassoulet over the mashed potato


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