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Cumberland Sausage Casserole

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Cumberland Sausage Casserole

This is one of those dishes that is quick to prepare which tastes great, making it perfect for a week night when the last thing you want to do is be stuck next to the cooker as everyone else is lounging around on the sofas.

8 Thick Cumberland Sausages
1 Large White Onion - cut into wedges
1 Eating Apple - cut into wedges
1 Rounded Tablespoon of Redcurrant Jelly
300ml (1⁄2 pint) chicken stock
1-2 Tablespoons of Grainy Mustard - to taste
Salt
Pepper

Heat a small amount of oil in a large high-sided frying pan, add the Cumberland Sausages and fry for 5 minutes until golden on the outside. Nestle in the onion wedges and continue to fry for another 5 minutes until the onions are browned a little but not black or charred.

Then add the apple wedges letting them brown just a little on each side for a few minutes.

Stir the redcurrant jelly and mustard into the hot stock and pour into the pan. Let it simmer strongly before turning the head down to a low simmer. During the cooking process the stock will reduce by about half making rich syrupy gravy.

Once the stock has been added you will need to cook the dish for around 10 minutes to make sure the sausages are cooked thoroughly.

Serve with Spring Greens on top of a pile of soft, creamy mashed potato.