Kevin's cumberland creation

Yield: 1 servings

Measure Ingredient
\N \N ; PEAS***
450 grams New Potatoes
200 grams Fresh Peas
15 millilitres Vegetable Oil
4 \N Cumberland Sausages
45 millilitres Honey
4 \N Cloves
1 \N Pinches Ground Ginger
150 millilitres Red Wine
15 millilitres Balsamic Vinegar
1 \N 15 millilite Grain Mustard
30 grams Butter
30 millilitres Double Cream
15 millilitres Chopped Mint
30 millilitres Olive Oil
200 grams Sprouts; peeled and trimmed
15 millilitres Thyme
\N \N Finely Grated zest of 1 Orange
100 grams Gammon; cut into strips
50 grams Northumberland Cheese; chopped
4 \N Cumberland Sausages
60 millilitres Chopped Sage
2 \N Eggs
30 millilitres Milk
15 millilitres Double Cream
50 grams Plain Flour



SAUSAGES WITH CRUSHED POTATOES AND PEAS: 1 Cook the potatoes in a large pan of boiling water. Add the shelled peas to the pan for the last five minutes of cooking time. Heat the oil in a shallow pan and fry the sausages.

2 As the sausages brown, add the honey, cloves, ginger, wine, vinegar and mustard. Continue cooking turning frequently until cooked through.

3 Drain the cooked potatoes and peas, lightly mash with the butter and cream. Add the mint, season and serve with the potatoes.

STIRFRIED SPROUTS WITH GAMMON: 1 Heat the oil in a wok, add the sprouts and thyme. Stir-fry until just tender, add the remaining ingredients and cook for a further five minutes.

Season and serve.


1 Roughly chop the sausages and fry in a shallow ovenproof pan. Add 30ml/2tbsp sage to the sausages and season well. Beat the eggs, milk, cream, flour and remaining sage together in a jug.

2 Pour over the sausage pieces and oven bake for 10-12 minutes or until the batter has set.

Converted by MC_Buster.

Per serving: 1709 Calories (kcal); 84g Total Fat; (44% calories from fat); 43g Protein; 195g Carbohydrate; 444mg Cholesterol; 589mg Sodium Food Exchanges: 8 Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 15 ½ Fat; 3 ½ Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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