Cumberland ring with pea and parmesan mash

Allegra McEvedy finishes her twist on bangers and mash with an onion gravy flavoured with wine, honey and mustard
By Allegra McEvedy
Cumberland ring with pea and parmesan mash
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • oil, for greasing
  • 1-2 Cumberland sausages, rings, about 700-800g in total

For the onion gravy

  • 2 red onions, sliced thickly
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil
  • 100 ml red wine
  • 2 bay leaves
  • 1 bunch thyme, tied together with string
  • 500 ml beef stock
  • 2 tbsp honey
  • 1 heaped tbsp wholegrain mustard
  • splash sherry vinegar
  • 1 large handful finely chopped curly parsley

For the mash

  • 800 g floury potatoes, peeled and cut into even-sized pieces
  • 200 g peas, fresh or frozen
  • 60 g unsalted butter
  • 120 ml whole milk
  • 50 g parmesan, grated

Tips and Suggestions

Putting the potatoes into cold water helps ensure they don't break up while cooking. When mashing, adding hot milk rather than cold will make the mash fluffier and smoother.

The breadcrumbs in classic British sausages are not just fillers: they soak up the flavoursome fat during cooking, giving a juicier, but less greasy result.


1. Preheat the oven to 190C/170C fan/Gas 5. Oil a baking tray, put the Cumberland ring on it, then lightly oil the top of the sausage too. Place in the oven for 20-30 minutes until cooked.

2. For the onion gravy: fry the onions and garlic in the olive oil over a medium-high heat for about 10 minutes, or until the onions soften and are just starting to brown.

3. Add the wine and bay leaves to the onions and let the wine reduce away completely. Pour in the stock, add the bunch of thyme and let the mixture simmer until it has a saucy consistency ' about 10 minutes.

4. Stir the honey and mustard into the gravy then taste and adjust the sweetness with a splash of sherry vinegar. Add the parsley and season with black pepper.

5. For the mash: put the potatoes in a large saucepan of cold salted water, cover and bring to the boil. Adjust the heat to a simmer and cook until tender, then add the peas and cook 2 minutes more. Drain well.

6. While the potatoes and peas are draining, put the pan back over the heat and melt the butter in the milk. Season well with a pinch of salt and black pepper, then add the drained potatoes and peas and mash until fluffy (you may need a bit more milk, depending on the potatoes). Stir in most of the parmesan.

7. Sprinkle the remaining parmesan over the mash. Spoon the gravy over the sausage and serve with the mash.

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