AI-generated image
Cumberland sausage and mash
Coiled peppery pork sausage with onion gravy
BritishThe Cumberland sausage is a long, unlinked coil of coarse, peppery pork sausage from the old county of Cumberland in the Lake District, cooked whole and cut at the table. With buttery mash and a slow onion gravy it's the pub and family supper of the North West. Chef's tip: cook the coil gently in the oven, held flat with skewers, so it doesn't split and stays juicy.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sausage
- 1 ⅓ lb Cumberland pork sausage coil
- 1 tbsp vegetable oil
For the gravy
- ⅞ oz butter
- 3 onionsthinly sliced
- 1 tsp brown sugar
- 1 tbsp plain flour
- 1 ¾ cups beef stock
- 1 tsp Worcestershire sauce
For the mash
- 2 ¼ lb potatoesfloury, peeled and quartered
- 1 ¾ oz butter
- ½ cup hot milk
- 1 tsp salt
- 1 tsp wholegrain mustardopt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 400°F (350°F fan). Push two skewers crossways through the 1 ⅓ lb Cumberland pork sausage coil coil to hold it flat, rub with the 1 tbsp vegetable oil and roast on a tray for 30–35 minutes, turning once, until well browned and 160°F in the thickest part.
35 minStep 2: Meanwhile melt the ⅞ oz butter in a pan and cook the 3 onions with the 1 tsp brown sugar over a medium-low heat for 25 minutes, until soft and deep golden.
25 minStep 3: Stir the 1 tbsp plain flour into the onions for 1 minute, then add the 1 ¾ cups beef stock and 1 tsp Worcestershire sauce and simmer 5 minutes until glossy and thickened.
6 minStep 4: Boil the 2 ¼ lb potatoes in salted water for 18–20 minutes until tender, drain and leave to steam for 2 minutes.
20 minStep 5: Mash with the 1 ¾ oz butter, ½ cup hot milk, 1 tsp salt and 1 tsp wholegrain mustard until smooth. A common mistake is using a blender, which turns the mash gluey.
3 minStep 6: Cut the sausage into portions and serve on the mash with plenty of onion gravy.
2 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 28 g
- Carbs
- 48 g
- Fat
- 46 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cumberland sausage and mash take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian