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Cumberland sausage is probably only found in the UK. It contains plenty of spices and herbs, and is usually sold in one long skin, wrapped round in a catherine wheel shape. You can always substitute any other spicy sausage, as I did with the little chorizos shown in the picture. Serves 2 Preparation Time: 10 Minutes |
| 1 lb Cumberland or other spicy sausage | 1 carrot, peeled & chopped |
| 1/2 onion, chopped | 1 large potato, peeled & chopped |
| 1 parsnip, peeled and chopped (optional) | Cooking oil |
Parboil the parsnip, carrot and potato in a pan of water for 3-4 minutes. Drain - make sure they are completely dry before using.
Heat a little cooking oil in a large frying pan, add the onions and sweat until translucent. Prick the sausage in several places (to prevent the skin splitting during cooking), add to the pan and fry gently, turning occasionally until the skins are just starting to turn brown.
Add the par-boiled vegetables and continue to fry gently until they are also nicely browned and the sausage is completely cooked through.
Serve with cauliflower cheese and English mustard.