Cumberland Sausage and Split Pea Casserole

Recipes

Cumberland Sausage & Split Pea Casserole

This is a deliciously simple, and yet comforting dish that can be prepared and cooked with minimum fuss, and is also perfect for this time of year. If you want to jazz the taste up a little, then by all means use pork sausages with chilli seasoning, or even paprika if you can buy them in your local supermarket, either way it will still go down well.

Ingredients (Serves 4)
A Large Slug of Olive Oil
30g Butter
8 Cumberland Sausages
Medium Onion (Finely Sliced)
2 Garlic Cloves (Peeled and Grated)
200g Split Peas
Small Bottle Red Wine
2 Sprigs of Whole Fresh Thyme (or 2 tsps Dried Thyme)
500ml Chicken Stock
6 Tbsps Crème Fraîche 
Tbsp Dijon Mustard
Salt and Freshly Ground Pepper to taste

How to Cook

1. Heat the oil in a non-stick chef pan (or similar) and gently stir-fry the sausages until golden brown, and then remove them and set aside on kitchen paper to soak up any excess fat.

2. Add the butter to the pan, and stir-fry the onions and garlic until the onions are lightly golden and soft.

3. Add the split peas and  red wine, and then simmer to reduce the wine by half, before adding the stock and seasoning, along with salt and freshly ground pepper to taste.

4. Cover the pan and then simmer everything gently for 1 hour, or until the split peas are tender to touch.

5. Meanwhile combine the crème fraîche and mustard in a small bowl.

6. Once cooled, slice the sausages into 1″ thick slices, and add them to the pan, before simmering everything again for a further 5 minutes in order to heat the sliced sausages through.

7. Serve equally into bowls and then add a hearty dollop of the crème fraîche and mustard mix on top before serving.

Comments
This dish would go well with either buttered mashed potatoes, or even a nice fluffy basmati rice if preferred, or simply with a buttered crusty bread of your choice.

The Pork section is now finished.

Our Favourite Recipes: A Cookbook for Food Lovers

Pork

I’m happy to report that this chapter of the ‘Our Favourite Recipes: A Cookbook for Food Lovers’ is now ready, and so now its time for me to start working on the ‘vegetables’ section (far and away the biggest part of the book), therefore it will no doubt take me a while to complete it, but as with food itself, ‘all good things come to those who wait’, and so in the interim, below is a list of the delicious pork recipes that will be included in the finished product. I hope that you will ultimately enjoy cooking and eating them as much as I have writing them up.

(1) Balsamic Roasted Sausages with Vegetables

(2) Cart Drivers’ Spaghetti

(3) Cumberland Sausage and Split-pea Casserole

(4) Fusilli All’ Amatriciana

(5) Goan Pork Curry with Potatoes

(6) Kerala Pork Curry

(7) Lancashire Hotpot

(8) Pasta with Asparagus,Cream and Ham Sauce

(9) Penne with Sausage Sauce

(10) Pork and Butternut Squash Curry Pork Curry

(11) Pork Dopiaza

(12) Pork Fillet in Honey and Ginger

(13) Pork in a Mustard Spice Mix

(14) Pork Kapitan

(15) Pork Vindaloo

(16) Spaghetti Carbonara

(17) Spicy Sichuan Pork with Noodles

(18) Stir-Fried Pork Mince with Basil

(19) Stir-Fried Pork Mince with Mushrooms

(20) Tagliatelle with Minced Pork Sauce

(21) Yellow Pork Curry