Friday, 3 November 2017

Cumberland Sausage with Green Beans

Cumberland sausage (pricked) fried in a glass-lidded pan for twenty minutes, along with sliced onion, in a little sunflower oil. Cooked for the first fifteen minutes without the lid.

The potatoes were boiled in a separate pan for twenty minutes, along with the green beans.

Mix up the gravy browning with half a pint of water, and add to the sausages in the glass-lidded pan. Cook under glass until the gravy reduces and thickens (about thirty to forty minutes). Cumberland sausage contains herbs, and if the sausages are pricked, the flavour bleeds into the gravy.

Finally, add a pinch of paprika and stir it in to the gravy.

Serve with freshly ground black pepper.

A favourite dish!

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