Cumberland Sausage, with Peas and Chopped Tomato

A relatively simple winter dish, made with Cumberland sausage, peas, tomato, and a pork-flavoured onion gravy.

I used to love Cumberland sausage, because it was loaded with herbs, and the flavour infused the added gravy. You have to be careful about your choice of sausages now, because most manufacturers use fewer herbs.Which is why I added extra Sage to this dish. The coiled ones are probably best. 

The sausages were cooked at a medium heat for about twenty-five minutes, turning them every seven minutes or so. I made up the basis of the gravy in a jug (onion gravy granules and the stock). All cooked together in a separate pan. I added the chopped tomato and the peas. Cooked under glass for another twenty minutes. Delicious!