Cumberland Sausage with Mash

Name: Cumberland Sausage with Mash
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 ring of Cumberland Sausage, 450–500 g; 700g Floury Potatoes, Maris Piper or King Edward; peeled and cut; 50g Unsalted Butter; 100ml Whole Milk, warmed; 2 medium Onions, thinly sliced; 25g Unsalted Butter; 1 tbsp Sunflower Oil; 1 tbsp Plain Flour; 400ml Beef Stock; 1 tsp Worcestershire Sauce; 200g Frozen Garden Peas; 15g Unsalted Butter; Some Sea Salt; Some Pepper (Black); Some Salt; Some Pepper (Black); Some Salt

Cumberland Sausage with Mash is a comforting British classic: spiced, coiled pork sausages browned until caramelized and served with creamy mashed potatoes, a rich onion gravy and buttered peas. The mash is silky from butter and warm milk, while the gravy adds a savory, slightly tangy lift from Worcestershire sauce. Simple, hearty and perfect for a family supper.

Cumberland Sausage with Mash is a comforting British classic: spiced, coiled pork sausages browned until caramelized and served wi... Show more

Traditional British Recipe

Health Grade

B- · Healthy

Time

50 min

Price

2,51 €

Calories

939 kcal

low sugar

kid friendly

comfort food

british

Method

Prep the veg

Peel the Floury Potatoes and cut them into even chunks, about the same size, so they cook at the same pace. Peel and thinly slice the Onion for the gravy, then keep both bowls close to the stove.

Boil the potatoes

Put the potatoes in a large saucepan, cover with cold water, and add a good pinch of Sea Salt. Bring to the boil, then simmer for 15–20 minutes until a knife slips in easily. Drain them well, then leave them in the hot pan for 1 minute so the excess steam evaporates.

Cook the sausages

While the potatoes cook, heat a large frying pan over medium heat and cook the Cumberland Sausage ring for 12–15 minutes, turning it every few minutes so it browns evenly. Keep the heat moderate so the skin doesn’t split before the middle is cooked. When it is deeply browned and cooked through, transfer it to a plate and keep it warm.

Make the gravy

Use the same pan for the gravy. Add the Unsalted Butter and Sunflower Oil, then cook the sliced onion over medium heat for 8 minutes until soft and lightly golden. Stir in the Plain Flour and cook for 1 minute to lose the raw flour taste, then whisk in the Beef Stock and Worcestershire Sauce a little at a time. Simmer for 5 minutes until thick and glossy, then season with Salt and Black Pepper.

Mash the potatoes

Return the drained potatoes to the hot pan and leave them for 1 minute so the last steam escapes. Warm the Whole Milk, then mash the potatoes with the butter until mostly smooth. Beat in the milk a little at a time until the mash is fluffy, and season with sea salt and pepper. Cover the pan to keep the mash hot while you finish the peas.

Heat the peas

Put the Frozen Garden Peas in a small pan with a splash of water and a little butter. Cook for 3 minutes until they are hot and bright green, then drain off any water and add a pinch of salt.

Plate everything

Cut the sausage ring into two portions, then spoon the mash onto warm plates. Nestle the sausage alongside or on top, ladle over the onion gravy, and add the peas on the side. Serve straight away while everything is hot.