A whole coiled Cumberland sausage roasted until golden, served with sweet-sharp red cabbage braised with apple and cinnamon.
Prep
20 mins
Cook
1h 10m
Servings
4
Per serving
£2.50
Difficulty
medium
Cumberland sausage is traditionally sold as one long continuous coil rather than links, which makes a striking centrepiece once it's roasted and sliced at the table.
Melt the butter in a large saucepan and cook the red onion for 5 minutes until softened. Add the cabbage, apple, vinegar, sugar, cinnamon and bay leaf with a splash of water.
Cover and cook over a low heat for 45-50 minutes, stirring occasionally and adding a little more water if it looks dry, until the cabbage is tender and glossy. Season to taste.
Meanwhile, preheat the oven to 190C (170C fan). Coil the sausage into a tight spiral on a baking tray and secure with two metal skewers pushed through at angles.
Brush the sausage ring with olive oil and roast for 30-35 minutes, turning once halfway, until deeply golden and cooked through with no pink in the middle.
Remove the skewers, slice the sausage ring, and serve with the braised red cabbage.