Recipe to Try at Home: Classic Cumberland Sausage & Castle Dairy-style Mash
Serves 4
Ingredients
- 4 Cumberland sausages (ideally from a butcher familiar with the region)
- 800 g maris piper or other good mash potato variety
- 50 g butter, plus extra for serving
- 100 ml double cream
- 1–2 tbsp coarse-grain mustard
- 1 large onion, thinly sliced
- 200 ml ale or lager (optional)
- Salt & pepper
- Fresh parsley, chopped
Method:
- Cook the sausages in a skillet with a little oil, turning regularly, until browned all over and cooked through (about 15 minutes). Remove and keep warm.
- In the same pan, add the sliced onion and cook slowly until caramelised (~10 minutes). If using, pour in the ale and let reduce slightly.
- Meanwhile boil the potatoes until tender (about 15 minutes), drain and mash with butter and cream until smooth. Stir in the mustard, season with salt & pepper.
- Serve the sausages on a bed of mustard mash, topped with the onion & ale gravy, finish with chopped parsley and a knob of butter.
- Optional: serve with some steamed greens (e.g., kale or spinach) for balance.
Enjoy your taste of Cumbria at home!
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