Homemade Cumberland Sausage Recipe with Onion Gravy

Homemade Cumberland sausage ring roasted in a cast iron pan, with gravy peas and mash.

Homemade Cumberland Sausage Recipe with Onion Gravy

A glorious made-from-scratch coiled Cumberland Sausage is the star of this very British bangers and mash recipe that also has a kick ass onion gravy!

Course Ingredient, Main Course

Cuisine British

Keyword cumberland sausage, cumberland sausage ring, homemade cumberland sausage recipe

Prep Time 1 10

Cook Time 45

Total Time 1 55

Servings Servings

Calories 531kcal

Author Brian Jones

Ingredients

For the Sausage:

1½ kg Pork Blade 3lb 6 oz
5 teaspoon Coarse Sea Salt
3 teaspoon Freshly Ground Black Pepper
1 teaspoon White Pepper
4 teaspoon Dried Sage
1 teaspoon Ground Nutmeg
½ teaspoon Ground Mace
½ teaspoon Cayenne Pepper
150 g Dried Breadcrumbs 1⅓ Cup
50 ml Water 3 tablespoon + 1 teaspoon
2½ m Natural Sausage Skins

For the Gravy:

1 Large Onion 250g
15 g Beef Dripping or Lard 1 tablespoon
30 g Butter 2 tablespoon
2 tablespoon Flour
400 ml Beef Stock 1⅔ Cup
1 tablespoon Worcestershire Sauce
1 tablespoon English Mustard
Salt To taste

Instructions

For the Sausage:

Soak your sausage skins as per the packet instructions.
Pour the water into the breadcrumbs and set aside.
Cut the pork into large chunks, then mince it in a meat grinder with a coarse 5-8mm (¼ or larger) plate.
Add the seasoning to the pork along with the breadcrumbs and combine them together. Followed by the spices, again mix to combine.
Thread the sausage skins onto a sausage nozzle, ensuring you make appropriately childish jokes.
Fill the sausage skins, tying them off at the start and finish.

Curl a sausage to the same size as your cooking pan. This recipe will make two large sausage spirals, so freeze one for another time.

Place a sausage spiral in a cast-iron pan or heavy-based pan and roast in the oven at 200°C or 400°F for 25 minutes.

For the Gravy:

Peel and cut the onions into 1cm (½") thick half-moon shapes.
Heat the dripping or lard in a pan and add the sliced onion; this is best done without using a nonstick pan. Cook over a medium heat for 30 minutes, stirring occasionally.
When the onions are a nice rich colour, add the butter and the flour and stir.
Pour in the beef stock and add the Worcestershire sauce and mustard, stir and simmer for 10 minutes.
Serve

Video

Notes

This recipe will make two 24cm Cumberland sausage spirals.

They freeze wonderfully and can also be broken down into single-link sausages, although a traditional Cumberland sausage is sold by length rather than in links.

Nutrition