Annette Gibbons' simple dish of local Cumberland sausage
Ingredients
- 450 g15¾ oz good quality Cumberland sausage
- 6 tbsp red wine
- 3 rosemary sprigs
- 2 tbsp stock
Method: How to make Cumbria on a plate
Take the sausage and coil it tightly into a spiral.
Pierce the rosemary sprigs through the diameter of the sausage so that it's held solid and can be turned without breaking.
Ease the sausage apart slightly so that there is a space between the coils for even cooking.
Place the sausage in a frying pan that has its own lid on top of the cooker. Cook over a medium heat until the sausage turns brown. Any fat that runs from the sausage can be poured off.
Using tongs turn the sausage over to cook the other side and let this brown. Pour off any further fat.
Pour the red wine over the sausage and place the lid on the pan to continue cooking.Add a few tablespoons of water if it looks as if its going dry before being thoroughly cooked.
Cook until the wine evaporates and the sausage is completely cooked. It will have turned a deep red colour as it has absorbed the wine.
Remove the sausage to a preheated serving dish and deglaze the pan with the stock.
Serve the sausage with the stock sauce, pink fir apple potatoes and stir fried kale and courgette.
