These Cumberland sausage rings are easy to cook for busy weeknights.
With a naturally rich, peppery pork flavour, these sausages are delicious for breakfast or a main meal.
Glazed with honey and wholegrain mustard then served with caramelised onions, this is such a comforting treat.
There's nothing more comforting than bangers and mash, toad in the hole or good old pigs in blankets for me: sausages are just one of my favourite things.
With a huge array to choose from nowadays, from pork and Bramley, lamb and mint and many others, it's possibly easy to forget our heritage sausages.
I'm a fan of well flavoured sausages, with plenty of herbs and lashings of black pepper, so Cumberland sausages have it all.
Cumberland ring sausages make a great change from the normal straight sausages and their smaller width makes them appealling to children and adults alike.
Whether these sausages grace your full English or your summer barbecue, they are definitely delicious and worth seeking out.
❤️ Why you will love this recipe
- Family friendly.
- Weeknight winter warmer.
- Easy to make.
- Just serve with mash and beans!
- Proper British food.
Cumberland ring sausage is a traditional pork sausage that is formed in rings or spiral coils, rather than a normal linked sausage.
It has protected status in the UK, which means that it must adhere to various characteristics to bear the name.
These include a minimum meat content of 80% and the meat must be coarsely minced with plenty of pepper and herbs, such as thyme, sage and spiced with nutmeg or mace.
Most supermarkets sell cuberland sausages as link sausages, so they are not traditional, however many butchers and speciality online butchers sell the traditional Cumbrian curls.
These curly sausages must be made in the county of Cumbria. Cumbria used to be comprised of older counties of Cumberland and Westmorland.
Cumberland was in north west England and forms part of the Lake District. The name is still widely used in the area.
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- Sausages - Cumberland sausage rings are available in good butchers, but are widely found online.
- Onions - large brown or white onions.
- Honey - clear, runny honey.
- Mustard - coarse whole grain mustard. This is quite mild and the burst of mustard seeds adds an extra texture to the sausages.
- Sugar - soft brown sugar to help caramelise the onions.
- Oil - vegetable oil or similar for frying.
- Salt -cooking salt to season and draw out moisture from the onions.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- frying pan / skillet
- wooden spoon
- pastry brush
- sharp knife
- chopping board
- grill pan / rack over a roasting tin
- cocktail sticks
Peel the onions and cut in half through the root.
Slice each half thinly.
Put the oil in a frying pan over a low heat and add the onions then sprinkle over the salt.
💭 Top Tip
- When you add the onions, use your hands to separate the pieces so that they cook evenly.
Cook uncovered for about 30 to 40 minutes, stirring occasionally.
The aim is to get the onions really soft with the liquid evaporated to concentrate the flavour and natural sweetness.
Add a little water if the pan becomes too dry.
Increase the heat to medium and stir in the sugar for 5 minutes until the onions are really soft.
While the onions are cooking, prepare the Cumberland ring sausage.
To keep their shape while cooking I've used 2 cocktail sticks pushed through the rings.
Mix the honey and mustard together in a small dish.
⏲️ Cooking Time
Place the cumberland ring sausage on a grill (broiler) pan.
I prefer to line the pan with foil for easier cleaning.
Preheat the grill to medium and grill for 8 minutes.
Turn the sausages over and use the pastry brush to cover the sausages with the honey and mustard mix.
Cook for 10 minutes.
Turn the sausages again and cover this side with the honey and mustard mix.
Cook for a further 2 minutes before serving.
Serve the sausages with piles of the caramelised onions.
🥗 Serve with
Try one of these side dishes with these curly sausages.
- Honey Roast Chantenay Carrots
- Fondant Potatoes
- Sarladaise Potatoes
- Roast Potatoes
- Leeks in White Sauce
- Honey Roast Carrots and Parsnips
- Fried Cabbage with Bacon
- Roast Savoy Cabbage
- Whole Baked Cauliflower Cheese
- Roasted Green Beans and Carrots
- Roasted Long Stem Broccoli
- Roasted Swede Chips
- Rosemary Garlic Mashed Potatoes
- Wholegrain mustard - use Dijon or French style mustard. English mustard can have a strong taste.
- Cumberland ring sausage - just use straight Cumberland sausages.
- Onions - use shallots or red onions for a sweeter flavour.
- Sausages - use any pork variety or even Lincolnshire sausages.
- Refigerator - cool, cover and store in the fridge for up to 3 days. Delicious cold in a sausage sandwich.
- Freezer - wrap well and store for up to 4 months. Defrost overnight in the refrigerator.
- Reheat - wrap in foil and reheat in the oven for 10 minutes at 180 C / 350 F / 160 FAN / Gas 4.
🍱 Prepare in Advance
- Cook the onions in advance and reheat in the frying pan before serving.
More pork recipes to try
- Pork and Apple Burgers
- Pork Belly Bites
- Shake and Bake Pork Chops
- Lorne Sausage
- Bacon Wrapped Onion Rings
- Sausage Hotpot
- Slow Cooker Sausage Casserole
- Pork Stuffing
- Roast Gammon
- Turkey and Ham Pie
Cumberland Sausage Ring
- Frying pan / skillet
- Wooden spoon
- Pastry brush
- Sharp knife
- Chopping board
- grill pan / rack over a roasting tin
- 400 g Cumberland sausages 2 sausages
- 2 onions large
- 1 tablespoon honey
- 1 tablespoon wholegrain mustard
- 1 tablespoon soft brown sugar
- 2 teaspoon oil
- ¼ teaspoon salt
- Peel the onions and cut in half through the root.
- Slice each half thinly.
- Put the oil in a frying pan over a low heat , add the onions then sprinkle over the salt.
- Cook uncovered for about 30 to 40 minutes, stirring occasionally.
- Increase the heat to medium and stir in the sugar for 5 minutes until the onions are really soft.
- While the onions are cooking, prepare the Cumberland ring sausage. To keep their shape while cooking I've used 2 cocktail sticks pushed through the rings.
- Mix the honey and mustard together in a small dish.
- Place the cumberland ring sausage on a grill (broiler) pan.
- Preheat the grill to medium and grill for 8 minutes.
- Turn the sausages over and use the pastry brush to cover the sausages with the honey and mustard mix.
- Cook for 10 minutes.
- Turn the sausages again and cover this side with the honey and mustard mix.
- Cook for a further 2 minutes before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Pork and Ham
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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