Cumberland Sausage Ring with Cumberland Sauce, Mash and Fresh Watercress

Hearty Cumberland sausages served with creamy mashed potatoes, a port and citrus sauce, and a dressed watercress salad.

Dinner Comfort Food Pork British Sausage Mash

Estimated Nutrition

Calories

1215.6

kcal / serving

4862.4 kcal total

Carbs

77.6g

per serving

310.2 g total

Fat

87.2g

per serving

348.6 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

220

tsp

tbsp

tsp

Dairy

150

Butter

150

Double Cream

Fruits

piece

Lemon

Zest cut into julienne

piece

Orange

Zest cut into julienne

Liquids

tbsp

Port

Meat

piece

Cumberland Sausage

Rings

NutsSeeds

sprig

Thyme

OilsFats

tbsp

Olive Oil

Vegetables

tsp

Ginger

Ground

1000

Potato

Peeled and quartered

bunch

Watercress

Fresh

Method

Preheat the oven to 180°C.

Whisk oil, vinegar, and mustard to dress the watercress and serve with sausage and mash.

Melt butter in cream, beat into the potatoes, and season.

Boil potatoes in salted water for 15 minutes, then drain and dry over heat.

Whisk jelly, port, ginger, and mustard in a pan until thick, then simmer with zest for 5 minutes.

Strain the softened zest and set aside.

Blanch the citrus zests in boiling water three times, refreshing with cold water.

Roast for 30 minutes until cooked through and remove thyme.

Place sausage rings and thyme sprigs on a baking tray.