📝 About This Recipe
Transport yourself to the rolling hills of the Lake District with this quintessential British comfort classic. Featuring the iconic coiled Cumberland sausage, known for its high meat content and peppery spice profile, this dish is anchored by a buttery, cloud-like potato mash. Smothered in a rich, slow-cooked onion gravy, it represents the pinnacle of rustic British charcuterie and soulful home cooking.
🥗 Ingredients
The Sausage
- 800 g Cumberland Sausage Coil (Authentic PGI status if possible, or high-quality peppery pork sausage)
- 2 sprigs Fresh Sage (Leaves picked)
- 1 tablespoon Vegetable Oil (For searing)
Velvety Mash
- 1.2 kg Maris Piper or King Edward Potatoes (Peeled and cut into even chunks)
- 75 g Unsalted Butter (Chilled and cubed)
- 100 ml Whole Milk (Warmed slightly)
- 1 pinch Sea Salt and White Pepper (To taste)
- 1 pinch Nutmeg (Freshly grated)
Rich Onion Gravy
- 2 large Red Onions (Thinly sliced into half-moons)
- 500 ml Beef Stock (High quality, low sodium)
- 1 tablespoon Balsamic Vinegar (For acidity and color)
- 1 teaspoon Light Brown Sugar (To assist caramelization)
- 1 tablespoon All-purpose Flour (For thickening)
- 1 teaspoon English Mustard (For a subtle kick)
👨🍳 Instructions
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1
Place the peeled potato chunks in a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender when pierced with a knife.
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2
While the potatoes boil, heat a large heavy-based frying pan over medium-low heat. Add a splash of oil and the sliced onions with a pinch of salt and the brown sugar.
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3
Slowly cook the onions for 15-20 minutes, stirring occasionally, until they are deep golden brown and jammy.
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4
Preheat your oven to 180°C (350°F). Secure the Cumberland sausage coil with two wooden skewers crossed through the center to keep it flat.
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5
In a separate oven-proof skillet, brown the sausage coil over medium heat for 3-4 minutes per side until beautifully caramelized.
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6
Transfer the skillet with the sausage into the oven for 12-15 minutes to ensure it is cooked through while remaining juicy.
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7
Return to the gravy: Stir the flour into the caramelized onions and cook for 2 minutes to remove the raw flour taste.
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8
Gradually whisk in the beef stock and balsamic vinegar. Simmer for 10 minutes until the sauce thickens into a glossy gravy. Stir in the mustard at the end.
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9
Drain the cooked potatoes and let them steam-dry in the colander for 2 minutes; this is the secret to a non-gluey mash.
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10
Pass the potatoes through a ricer or mash thoroughly. Fold in the butter, warm milk, nutmeg, salt, and white pepper until silky smooth.
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11
Remove the sausage from the oven and let it rest for 5 minutes before removing the skewers.
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12
Plate a generous mound of mash, top with a wedge of the Cumberland coil, and ladle over plenty of the rich onion gravy.
💡 Chef's Tips
Always start potatoes in cold water to ensure they cook evenly from edge to center. For the smoothest mash, use a potato ricer rather than a traditional masher. Don't rush the onions; the deep flavor comes from the slow caramelization of natural sugars. If the gravy is too thick, loosen it with a splash of water or a little more stock. Let the sausage rest before cutting to keep the juices inside the casing.
🍽️ Serving Suggestions
Serve with a side of buttered garden peas or honey-glazed carrots for a pop of color. A pint of local British Ale or a bold Stout complements the peppery pork perfectly. Add a dollop of extra English mustard on the side for those who enjoy heat. Pair with braised red cabbage for a sweet and sour contrast to the rich gravy.