Cumberland Sausage: Just the name conjures up images of hearty British fare, doesn’t it? But this isn’t just any sausage; it’s a culinary icon, a taste of the Lake District, and a guaranteed crowd-pleaser. Forget bland breakfasts and boring bangers we’re diving headfirst into the world of coiled, seasoned perfection that is the Cumberland Sausage.
Originating from the historic county of Cumberland (now part of Cumbria), this sausage boasts a unique, distinctive flavour profile. Unlike its more slender cousins, the Cumberland Sausage is traditionally long and coiled, often sold in one continuous length. Its history is intertwined with the region’s farming heritage, with recipes passed down through generations, each family adding their own special touch.
What makes this particular sausage so beloved? Well, for starters, it’s the taste! The coarsely ground pork, generously seasoned with pepper, herbs, and spices, delivers a flavour explosion with every bite. It’s savory, slightly peppery, and utterly satisfying. But beyond the taste, it’s also incredibly versatile. Whether you’re grilling it for a summer barbecue, baking it into a comforting casserole, or simply frying it up for a classic breakfast, Cumberland Sausage always delivers. Its robust flavour stands up beautifully to a variety of accompaniments, making it a staple in kitchens across the UK and beyond. So, are you ready to discover (or rediscover) the magic of this British classic? Let’s get cooking!
Ingredients:
- 6 Cumberland sausages
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, deseeded and chopped
- 1 yellow bell pepper, deseeded and chopped
- 400g can chopped tomatoes
- 200ml beef stock
- 1 tbsp tomato puree
- 1 tsp dried mixed herbs
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Mashed potatoes or crusty bread, for serving
Preparing the Sausage and Vegetables:
- First things first, let’s get our sausages ready. You can leave them whole, or if you prefer, you can cut them into smaller, bite-sized pieces. I usually opt for leaving them whole, as I think it looks more appealing on the plate, but it’s entirely up to you!
- Now, let’s move on to the vegetables. Heat the olive oil in a large, deep frying pan or a Dutch oven over medium heat. Make sure the pan is nice and hot before adding the onion.
- Add the finely chopped onion to the pan and cook for about 5-7 minutes, or until it’s softened and translucent. Stir it occasionally to prevent it from sticking and burning. We want it to be nice and sweet, so don’t rush this step.
- Next, add the minced garlic to the pan and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be lovely at this point!
- Add the chopped red and yellow bell peppers to the pan. Cook for about 5-7 minutes, or until they’re softened slightly. Stir them occasionally to ensure they cook evenly. The peppers will add a lovely sweetness and color to the dish.
Cooking the Cumberland Sausage:
- Now it’s time to add the Cumberland sausages to the pan. If you’ve left them whole, arrange them evenly among the vegetables. If you’ve cut them into pieces, scatter them around the pan.
- Cook the sausages for about 8-10 minutes, turning them occasionally, until they’re browned on all sides. We want them to have a nice color and be partially cooked through. Don’t worry about cooking them completely at this stage, as they’ll continue to cook in the sauce.
- Once the sausages are browned, remove them from the pan and set them aside for now. We’ll add them back in later.
Making the Rich Tomato Sauce:
- In the same pan, add the can of chopped tomatoes, beef stock, tomato puree, dried mixed herbs, and smoked paprika. Stir everything together well to combine all the ingredients.
- Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes, or until the sauce has thickened slightly. Stir it occasionally to prevent it from sticking to the bottom of the pan.
- Season the sauce with salt and freshly ground black pepper to taste. Remember to taste as you go and adjust the seasoning accordingly. You might need a little more salt or pepper depending on your preference.
- Now, return the browned Cumberland sausages to the pan, nestling them into the tomato sauce. Make sure they’re mostly submerged in the sauce.
- Cover the pan and let the sausages simmer in the sauce for another 15-20 minutes, or until they’re cooked through and the sauce has thickened further. This will allow the sausages to absorb all the lovely flavors of the sauce.
- Check the sausages to ensure they are cooked through. The internal temperature should reach 160°F (71°C). If they need a little longer, continue to simmer them for a few more minutes.
Serving Suggestions:
- Once the sausages are cooked through and the sauce is thick and rich, it’s time to serve!
- Spoon a generous portion of mashed potatoes onto a plate. Alternatively, you can serve it with some crusty bread for mopping up all that delicious sauce.
- Arrange the Cumberland sausages on top of the mashed potatoes or alongside the bread.
- Spoon plenty of the tomato sauce over the sausages and potatoes.
- Garnish with fresh parsley, chopped, if desired. This adds a lovely freshness and color to the dish.
- Serve immediately and enjoy! This dish is best served hot, so don’t let it sit around for too long.
Tips and Variations:
- Spice it up: If you like a bit of heat, add a pinch of chili flakes to the sauce.
- Add some vegetables: Feel free to add other vegetables to the dish, such as mushrooms, carrots, or celery.
- Use different herbs: Experiment with different herbs, such as thyme, rosemary, or oregano.
- Make it vegetarian: Substitute the Cumberland sausages with vegetarian sausages.
- Slow cooker option: This recipe can also be made in a slow cooker. Simply brown the sausages and vegetables as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Wine Pairing: A medium-bodied red wine, such as a Chianti or a Rioja, would pair well with this dish.
- Freezing Instructions: This dish freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat the dish in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Nutritional Information (Approximate per serving):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: 450-550
- Fat: 25-35g
- Saturated Fat: 10-15g
- Cholesterol: 80-100mg
- Sodium: 800-1000mg
- Carbohydrates: 30-40g
- Fiber: 5-7g
- Sugar: 10-15g
- Protein: 20-25g
Why This Recipe Works:
This recipe is a classic for a reason! The combination of the flavorful Cumberland sausages, the sweet vegetables, and the rich tomato sauce is simply irresistible. The smoked paprika adds a lovely depth of flavor, and the fresh parsley provides a bright and fresh finish. It’s a hearty and comforting meal that’s perfect for a cold evening. Plus, it’s relatively easy to make, and you can easily adapt it to your own taste preferences.
Serving Variations:
- Cumberland Sausage Casserole: Layer the cooked sausage and sauce with sliced potatoes in a baking dish. Top with cheese and bake until golden brown and bubbly.
- Sausage and Bean Stew: Add a can of drained and rinsed cannellini beans or kidney beans to the sauce for a heartier stew.
- Sausage Pasta: Toss the cooked sausage and sauce with your favorite pasta shape, such as penne or rigatoni.
- Sausage and Polenta: Serve the sausage and sauce over creamy polenta for a comforting and rustic meal.
Make Ahead Tips:
- The sauce can be made a day or two in advance and stored in the refrigerator.
- The sausages can be browned ahead of time and stored in the refrigerator.
- Assemble the entire dish ahead of time and store it in the refrigerator. Add a few extra minutes to the cooking time when reheating.
Equipment You’ll Need:
- Large frying pan or Dutch oven
- Chopping board
- Knife
- Spoon
- Measuring spoons
Troubleshooting:
- Sauce too thin: Simmer the sauce for a longer period of time to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce.
- Sauce too thick: Add a little more beef stock or water to thin the sauce.
- Sausages not cooking through: Cover the pan and simmer the sausages for a longer period of time. You can
Conclusion:
So there you have it! This isn’t just another sausage recipe; it’s a journey into the heart of British culinary tradition. This Cumberland Sausage recipe is a must-try because it delivers an explosion of flavor that’s both comforting and exciting. The unique blend of herbs and spices, combined with the coarse-ground pork, creates a sausage that’s unlike anything you’ll find in your average supermarket. It’s a taste of history, a celebration of simple ingredients, and a guaranteed crowd-pleaser.
But why is it *really* a must-try? Because it’s incredibly versatile! Imagine serving these sausages sizzling hot alongside a mountain of creamy mashed potatoes and a rich onion gravy. That’s classic comfort food at its finest. Or, for a more sophisticated twist, try grilling them and serving them with a tangy apple chutney and a side of roasted root vegetables. The possibilities are endless!
And don’t even get me started on breakfast! Forget those bland, pre-packaged sausages. These homemade Cumberland sausages will elevate your breakfast game to a whole new level. Picture this: crispy fried eggs, perfectly browned sausages, and a slice of crusty bread, all swimming in a pool of delicious sausage juices. Trust me, it’s the perfect way to start your day.
Serving Suggestions and Variations:
* Classic Bangers and Mash: As mentioned, this is the quintessential way to enjoy Cumberland sausage. Don’t skimp on the gravy!
* Sausage Rolls: Use the sausage meat to make delicious homemade sausage rolls. They’re perfect for picnics, parties, or a quick snack.
* Sausage Casserole: Add the sausages to a hearty casserole with beans, vegetables, and a rich tomato sauce.
* Breakfast Hash: Dice the sausages and add them to a breakfast hash with potatoes, onions, and peppers.
* Spicy Cumberland: For a bit of a kick, add a pinch of cayenne pepper or chili flakes to the sausage mixture.
* Apple and Sage Cumberland: Incorporate finely diced apple and fresh sage for a sweeter, more aromatic sausage.
* Cumberland Sausage Stuffing: Crumble the cooked sausage and add it to your favorite stuffing recipe for a flavorful twist.I truly believe that once you try this recipe, you’ll never go back to store-bought sausages again. The flavor is simply unmatched, and the satisfaction of making something so delicious from scratch is incredibly rewarding. Plus, you have complete control over the ingredients, so you can be sure that you’re only using the best quality pork and spices.
So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to create some culinary magic. I’m confident that you’ll love this Cumberland Sausage recipe as much as I do.
And most importantly, I want to hear about your experience! Did you try any of the variations? Did you serve it with a particular side dish that you loved? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!
Cumberland Sausage: A Guide to the UK's Favorite Sausage
Hearty Cumberland sausages simmered in a rich tomato sauce with sweet peppers and onions, seasoned with herbs and smoked paprika. Serve over mashed potatoes or with crusty bread for a comforting and flavorful meal.
Ingredients
- 6 Cumberland sausages
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, deseeded and chopped
- 1 yellow bell pepper, deseeded and chopped
- 400g can chopped tomatoes
- 200ml beef stock
- 1 tbsp tomato puree
- 1 tsp dried mixed herbs
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Mashed potatoes or crusty bread, for serving
Instructions
- Heat olive oil in a large frying pan or Dutch oven over medium heat. Add finely chopped onion and cook for 5-7 minutes, until softened and translucent, stirring occasionally. Add minced garlic and cook for another minute, until fragrant. Add chopped red and yellow bell peppers and cook for 5-7 minutes, until softened slightly, stirring occasionally.
- Add Cumberland sausages to the pan (whole or cut into pieces). Cook for 8-10 minutes, turning occasionally, until browned on all sides. Remove sausages from the pan and set aside.
- In the same pan, add chopped tomatoes, beef stock, tomato puree, dried mixed herbs, and smoked paprika. Stir well to combine. Bring to a simmer, then reduce heat to low. Simmer for 15-20 minutes, or until the sauce has thickened slightly, stirring occasionally. Season with salt and pepper to taste.
- Return browned sausages to the pan, nestling them into the tomato sauce. Cover the pan and simmer for another 15-20 minutes, or until sausages are cooked through (internal temperature reaches 160°F/71°C) and the sauce has thickened further.
- Spoon mashed potatoes or serve with crusty bread onto a plate. Arrange Cumberland sausages on top or alongside. Spoon plenty of tomato sauce over the sausages and potatoes. Garnish with fresh parsley, if desired. Serve immediately.
Notes
- Spice it up: Add a pinch of chili flakes to the sauce for heat.
- Add vegetables: Include mushrooms, carrots, or celery.
- Use different herbs: Experiment with thyme, rosemary, or oregano.
- Make it vegetarian: Substitute with vegetarian sausages.
- Slow cooker option: Brown sausages and vegetables, then transfer to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Wine Pairing: A medium-bodied red wine, such as a Chianti or a Rioja, would pair well with this dish.
- Freezing Instructions: Allow to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
- Cumberland Sausage Casserole: Layer the cooked sausage and sauce with sliced potatoes in a baking dish. Top with cheese and bake until golden brown and bubbly.
- Sausage and Bean Stew: Add a can of drained and rinsed cannellini beans or kidney beans to the sauce for a heartier stew.
- Sausage Pasta: Toss the cooked sausage and sauce with your favorite pasta shape, such as penne or rigatoni.
- Sausage and Polenta: Serve the sausage and sauce over creamy polenta for a comforting and rustic meal.
- Make Ahead Tips: The sauce can be made a day or two in advance and stored in the refrigerator. The sausages can be browned ahead of time and stored in the refrigerator. Assemble the entire dish ahead of time and store it in the refrigerator. Add a few extra minutes to the cooking time when reheating.
- Sauce too thin: Simmer the sauce for a longer period of time to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce.
- Sauce too thick: Add a little more beef stock or water to thin the sauce.
- Sausages not cooking through: Cover the pan and simmer the sausages for a longer period of time. You can
