The Sausage Bake You’ll Make Every Week – Creamy Mustard Perfection!

A hearty one-pan roasted Cumberland sausages Bake You’ll Make Every Week on a bed of buttery cabbage and onions, all bathed in a rich mustard cream sauce. It’s comforting, rustic, and full of deep savoury flavour.

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Ingredients
For the sausages:
• Cumberland sausages – 6–8 large links (≈ 700 g / 1.5 lb)
• Olive oil – 1 tbsp / 15 ml
For the cabbage base:
• Green or Savoy cabbage - shredded thickly
• Onion – 1 large, thinly sliced
• Butter – 2 tbsp / 30 g
• Garlic – 2 cloves, minced (≈ 2 tsp / 6 g)
• Salt – ½ tsp / 3 g
• Black pepper – ¼ tsp / 0.8 g
For the mustard cream sauce:
• Double cream – ¾ cup / 180 ml / ¾ US cup / ¾ UK cup
• Dijon mustard – 1 tbsp / 15 g / 1 US tbsp / 1 UK tbsp
• Wholegrain mustard – 1 tbsp / 15 g / 1 US tbsp / 1 UK tbsp
• Chicken stock – ½ cup / 120 ml / ½ US cup / ½ UK cup
• Cornflour (optional, for thickening) – 1 tsp / 3 g mixed with 1 tbsp
To finish: Optional
• Fresh parsley – 1 tbsp chopped (≈ 3 g)
• Black pepper – to taste

Roast potatoes
• Boil 7 mins baking soda
Add to oven 35 minutes

Preheat oven to 200°C (400°F).
Bake for 10 minutes
Bake for 30–35 minutes, until sausages are cooked through (internal temp 70–75°C / 160–165°F) and the sauce is bubbling and lightly golden around the edges.

#backyardchef #onepandinner #onepan #sausage #cumberland #cabbage

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