It was chilly Friday night so I was pleased to see a couple of Cumberland sausages had been pulled out of the freezer for tea.
No time for a full-on onion gravy so I improvised something quicker with storecupboard stuff. Also a good way to finally use the jar of caramelised onion chutney that’s been sat at the back of the fridge since Christmas.
While a brace of Cumberland rings were in a hot oven I started the sauce with beef stock in a shallow pan.
To that I added a teaspoon each of mustard, tomato purée and Worcester sauce (or Henderson’s Relish). Then in went a generous tablespoon of the onion chutney.
Over a fairly high heat this reduced by half in about 10 minutes. I then added a good tablespoon of creme fraiche to thicken the sauce and give it a lovely creamy consistency. It needs plenty of black pepper and a pinch of chilli powder or dash of tabasco to stop it being too sweet.
It was a great partner to the rich sausages and some winter veg.
And to the chaps who invented the Cumberland ring – I salute you!
