A rustic casserole of Pork and cyder sausages, bacon, cannellini beans, leek and carrot.


Serves 4 

Preparation Time 10 mins

Cooking Time 70 mins



2 packs of Musk’s Pork & Cyder Sausages

1 small carrot (approx 95g), finely diced

400g of tinned chopped tomatoes

410g of tinned cannellini beans, drained and rinsed

1 small leek (approx 210g), finely sliced

200g of smoked bacon lardons

small handful of fresh sage leaves, finely chopped

2 cloves of garlic, finely chopped

400ml beef stock

1 tbsp olive oil


Cooking instructions

Heat the oil in a large flameproof casserole dish over a medium heat and fry the sausages for 4-5 minutes, or until browned all over. Remove the sausages from the dish and set asid

Add more oil to the casserole dish, if necessary, and fry the bacon for 5-6 minutes, or until crispy. Add the leek, carrot and garlic and fry for 3-4 minutes, or until the leek is tender.

Add the sage, tinned tomatoes, cannellini beans and beef stock and bring to the boil. Season generously with salt and pepper, cover and transfer to the oven for 50 minutes.

Remove from the oven and season to taste with salt and pepper. Serve immediately in warmed bowls.


Cook’s tips: If you don’t have a casserole dish which can be used on the stove, use a large saucepan and transfer the casserole to an ovenproof dish to finish in the oven.