Category: Sausages
Traditional English Cumberland sausage made with coarsely ground pork, black pepper, sage, and nutmeg. Distinctively herby and peppery, sold in a traditional long coil or single sausages as requested.
Price: from €10.50/kg
For the classic bangers and mash: heat a drizzle of oil in a heavy-based pan over medium heat. Add the Cumberland sausages and cook for 14-16 minutes, turning regularly until evenly browned and cooked through. Meanwhile, boil floury potatoes until tender, then mash with butter, warm milk, salt, and white pepper until silky smooth. For the onion gravy: slowly caramelize 2 sliced onions in butter for 20 minutes until deep golden. Add a tablespoon of flour, stir, then gradually add beef stock and a splash of Worcestershire sauce. Simmer until thickened. Pile the mash onto a plate, nestle the sausages alongside, and pour over the rich onion gravy. For a toad in the hole: heat oil in a baking dish at 220°C. Pour in Yorkshire pudding batter around browned sausages and bake for 25-30 minutes until puffed and golden. Serve with gravy and seasonal greens.