Cumberland sausage wheel with a sweet leek, cider and pancetta gravy recipe
Recipe by Nicola Millbank, aka Milly Cookbook. Milly’s debut book Milly’s Real Food will be published by Harper Collins in hardback on 4th May 2017. For more information and additional recipes see millycookbook.com
Ingredients
- 6 good quality sausages
- 1 tbsp olive oil
- 100 g streaky pancetta cut into 1 cm slices
- 1 large leek, cut into discs
- 1 garlic clove, minced
- 1 heaped tbsp. of plain flour
- 275 ml dry cider
- 1 Salt & pepper (to taste)
- 1 A few fresh sprigs of thyme
- 1 knob of butter
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 65 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/Gas mark 4.
- Unravel the sausages and squeeze the meat into one long sausage. Wind the sausage up into a coil and secure with cocktail sticks. Cook in the oven for 35-50 minutes.
- In a heavy based pan heat the olive oil and fry the leeks and garlic until soft. Add the pancetta and cook until crispy. Stir in the flour and then add the cider. Season with salt and pepper then bring to a boil and once boiling turn down to a simmer and cook for 10-15 minutes until thickened.
- Once the gravy has thickened but still glossy, add in a knob of butter and scatter in the fresh thyme. Serve with the sausage wheel and some mashed potato on the side.
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