Fodder’s Sausage on Butterbean Cassoulet

Main courseServes 4

To celebrate National Sausage Week, put your bangers to good use in this delicious Sausage on Butterbean Cassoulet (which is also currently available on the menu at Fodder in Harrogate) a simple yet satisfyingly delicious supper.  For further recipes, events and news from this Yorkshire favourite visit their website


8 sausages – ideally Toulouse

3tbsp rapeseed oil

150g bacon lardons

1 large white onion, chopped

1 large carrot, chopped

Thyme, chopped

2 cloves garlic

2 fresh tomatoes, diced

½ litre beef stock

400g tin butterbeans


  1. Fry the bacon lardons in the rapeseed oil until they start to brown, then turn down the heat and sweat the carrots, onion, garlic and thyme together for 5 minutes.
  1. Add the butterbeans, cover with the beef stock and cook in the oven at 150°C for one and a half hours to reduce the stock to a gravy consistency.  Cook the sausages as you normally would so they are ready as the cassoulet is.
  1. To serve, plate up the butter bean mixture and top with the sausages.