Serves 6 to 8 · about 1 hour (15 mins hands-on) · Uses: organic pork Cumberland sausages and organic nitrate-free smoked streaky bacon
The bacon bastes the sausage as it cooks, so you get a crisp, smoky outside and a juicy, peppery Cumberland inside. Roast them in the oven while the fire gets going, then keep them warm and let everyone build their own.
From the butchers
Our Cumberland sausages are made with coarsely cut organic pork and a generous amount of black pepper, which stands up well to smoked bacon. Streaky works best for wrapping because its ribbons of fat keep the sausage moist and crisp up beautifully.
Ingredients
- 12 organic pork Cumberland sausages
- 12 rashers organic nitrate-free smoked streaky bacon
- 2 tbsp olive oil
- 3 large onions, thinly sliced
- 1 tbsp soft light brown sugar
- 1 tbsp cider vinegar
- A few sprigs of thyme
- Sea salt and black pepper
To serve: 12 soft hot dog rolls or brioche rolls, English or wholegrain mustard, tomato ketchup, and sliced gherkins if you like.
Method
- Heat the oven to 200°C (180°C fan). Stretch each rasher of bacon gently with the back of a knife, then wrap it in a spiral around a sausage, tucking the ends underneath.
- Lay the sausages seam side down in a roasting tin with a little space between each one. Roast for 30 to 35 minutes, turning halfway, until the bacon is crisp and the sausages are cooked through, with no pink in the middle.
- Meanwhile, heat the oil in a large frying pan over a low heat. Add the onions, thyme and a pinch of salt and cook slowly for 25 to 30 minutes, stirring now and then, until soft and golden. Stir in the sugar and vinegar and cook for 5 minutes more until sticky. Remove the thyme stalks.
- Warm the rolls in the oven for the last 3 minutes.
- Split the rolls, add a spoonful of onions, a bacon-wrapped sausage and plenty of mustard. Wrap each one in a paper napkin and head outside.
Butcher's tip
If you have a fire or barbecue going, finish the roasted sausages over the embers for a few minutes for a touch of extra smoke and char. Keep them moving so the bacon doesn't burn.
Leftovers
Cool any leftover sausages quickly and keep them covered in the fridge for up to 2 days. Slice them into a breakfast hash with potatoes and a fried egg, or toss them through pasta with the leftover onions.
Allergens: sausages may contain gluten and sulphites; rolls contain gluten and may contain egg and milk; mustard. Check the labels of your sausages, rolls and condiments for other allergens.
Thank you from the farmers and butchers.
