Homemade Cumberland Sausage Recipe with Onion Gravy

Step 1

Soak your sausage skins as per the packet instructions.

Step 2

Pour the water into the breadcrumbs and set aside.

Step 3

Take the pork and cut it into large chunks, then either chop into a 5mm dice or grind in a meat grinder with a 5-8mm plate.

Step 4

Add the seasoning to the pork along with the breadcrumbs and combine them together.

Step 5

Thread the sausage skins onto a sausage nozzle, ensuring you make appropriately childish jokes.

Step 6

Fill the sausage skins tying off at the start and finish.

Step 7

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.

Step 8

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

Step 9

Heat the dripping or lard in a pan and add the sliced onion, this is best done without using a non stick pan

Step 10

Cook over a medium heat for 30 minutes stirring occasionally.

Step 11

When the onions are a nice rich colour add the butter and the flour and stir.

Step 12

Pour in the beef stock and add the Worcestershire sauce and mustard, stir and simmer for 10 minutes.

Step 13

Peel and cut the potatoes to an even size and then bring to a boil in well-salted water.

Step 14

Boil for 25-30 minutes and then allow to steam dry for a minute or two.

Step 15

Gently heat the cream.

Step 16

Either mash or pass your potatoes through a potato ricer, I prefer the latter.

Step 17

Add the warmed cream and butter then stir being careful not to overwork.

Step 18

Boil your frozen peas for 2-3 minutes in salted water.