Higginsons Cumberland Coil with Grainy Mustard Mash & Root Vegetables in a rich, Onion Gravy
Preparation time: 10 minutes | Cooking time: 30 mins | Serves 2
1 Cumberland Coil (approx. 1lb)
450g Maris Piper potatoes
1 tsp wholegrain mustard
Knob of butter
Salt and pepper, to taste
Handful Chantenay carrots (or alternative)
Pinch of sugar
For the gravy (optional):
Gravy base if you have it, or a good quality gravy stock cube
1 large white onion
Place the sausage under a low-medium grill (don’t prick the skin). As soon as one side starts to brown, turn the sausage over and grill the other side. Repeat until the sausage is golden brown on all sides and piping hot; approximately 25 minutes. Leave to cool slightly before serving.
While the sausage is grilling, keep a close eye on it and prepare the mash. Peel and chop the potatoes into medium-sized pieces and place into a pan of cold, salted water. Bring to the boil and cook until the potatoes are tender; 15-20 minutes. Strain the potatoes then add a knob of butter and season. Mash the potatoes until smooth and creamy, then add the wholegrain mustard and mix well.
For the vegetables, peel if necessary and remove ends. Place into a pan of cold, salted water and bring to the boil. Cook until tender then strain and add a knob of butter to the pan along with a pinch of sugar. Turn the vegetables gently in the pan until they are glossy.
To finish off the recipe with a quick, home-made onion gravy, halve and thinly slice the onion. Sautee the onion in a heavy-based pan with a knob of butter until soft. Make up the stock and add to the pan. Bring slowly to the boil. Mix a teaspoon of cornflour with a little warm water until smooth, then add to the gravy, stirring until thoroughly mixed. Allow to thicken and season.