Cumberland Sausage Ring with Onion Gravy and Mustard Mash
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Ingredients
- 500 g cumberland sausages
- 2 onions
- 300 ml beef stock
- 700 g potatoes
- 30 g butter
- 1 tbsp wholegrain mustard
- 50 ml whole milk
Nutrition (per serving)
- Calories
- 599 kcal
- Protein
- 21.8 g
- Carbohydrate
- 45.3 g
- of which sugars
- 7.8 g
- Fat
- 34.9 g
- of which saturates
- 14.2 g
- Fibre
- 6.4 g
- Salt
- 3.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Coil the cumberland sausages into a ring on a baking tray, securing with a skewer if needed, and roast for 25-30 minutes, turning once, until cooked through with no pink remaining.
- 2
Meanwhile, fry the sliced onions in a little of the butter for 15 minutes until soft and golden.
- 3
Pour in the beef stock and simmer for 8 minutes to make a gravy.
- 4
Peel and boil the potatoes for 15-18 minutes until tender, then drain and mash with the remaining butter, whole milk and wholegrain mustard.
- 5
Pile the mustard mash onto plates and top with the sausage ring.
- 6
Spoon over the onion gravy and serve.
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