Monday, 8 March 2010

Richard Woodall Cumberland Sausage (Part 2)

 Having talked so favourably about the Cumberland Sausage from Richard Woodall's in the Lake District, I thought it was probably about time that I commented on the sausage itself, cooked by my own fair hand.  I think I mentioned that they sell sausages by the yard, so I brought 2 yards of sausage.  These are hefty sausages, they are probably nearly an inch in diameter, so there's a lot of meat in yard long one!  Cumberland Sausage is traditionally cooked in a coiled shape, and served with a kind of sausage casserole, so that's what I've done here.  First off, here's the sausage in the pan:

 Fry the sausage in a little oil in a good, non-stick pan.  It will probably need about 8 to 10 minutes per side.  While that's cooking, bring some lightly salted water to the boil in a pan and add around 200g of red lentils.  I find it best to wash these first, but not all recipes seem to mention that.  Simply put them in a sieve and rinse with plenty of cold water - the water running off will turn a milky white colour.  I think doing this for a minute or so will be more than enough.

 Once the sausage is cooked, transfer it from the pan into a baking tray and cover with foil and place this into a pre-heated oven at around 120C.  Add around 200ml of red wine to the still hot frying pan and boil vigorously until reduced by about half.  Pour the resulting red wine reduction into a bowl and set to one side.

 Add a bit more oil to the pan and bring back up to temperature.  Fry a chopped onion, three cloves of garlic and a generous measure of dried rosemary and oregano herbs.  Of course, fresh herbs would probably be better and one can usually get away with using smaller quantities.  If you are lucky enough to have fresh herbs available, you should definitely use them!

 Once the onions have softened, add a tin of chopped tomatoes, a chopped red chilli, the cooked lentils and the red wine reduction from earlier.  Whilst this is simmering, prepare around 5/8 litre of beef stock and add to the pan.  Continue simmering until the mixture has reduced to a thick, casserole like consistency,  Serve with boiled potatoes and peas!

Shown here is just half of the sausage!  This actually made three meals for me, which was good.  One last thing to mention, ideally metal skewers should be used to pin the sausage into shape during frying, but I didn't have any, so it tended to uncoil itself as it cooked.  It still worked fine, but it does look better when the sausage forms a nice, neat spiral.

1 comment:

Anonymous said...

You're making me wish for the days when you cooked for me every other day! Yum, yum, yum...