No meat-eater can resist Cumberland sausages, especially with a barbecued tomato sauce.
- 2kg small Cumberland rings (or see tip)
- Oil, for brushing
For the sweet tomato relish
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 500g vine-ripened tomatoes, roughly chopped
- 100g sun-dried tomatoes in olive oil, drained and chopped
- 2 tbsp tomato purée
- 2 tbsp clear honey
- 2 tbsp chopped fresh oregano or thyme
- 1. If using a charcoal barbecue, light it 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand.
- 2. If coiling your own Cumberland rings, cut the length of sausage into 3. Tightly coil each sausage into a spiral and then push a metal skewer through each coil – this will help to keep them in shape during cooking and make them easier to turn.
- 3. Make the relish. Heat the oil in a sturdy frying pan set over the hot barbecue bars (or a medium heat on a hob). Add the onion and garlic and fry for 6-8 minutes, stirring, until lightly browned. Add the remaining ingredients and cook for 10-15 minutes, stirring now and then, until reduced and thickened. Season to taste and keep warm.
- 5. Meanwhile, brush the sausage rings with a little oil and barbecue directly over a medium heat for 10-12 minutes, turning halfway, until nicely browned. Turn off the middle burner or rearrange the coals to either side of the grate and cook for a further 5-6 minutes. Turn over the sausages, and cook for a final 5-6 minutes, until cooked through.
- 6. Cut the sausages into wedges and serve with the relish and some crusty bread.
Per serving: 544kcals, 42.1g fat (14.7g saturated), 20.3g protein, 20g carbs, 8.3g sugar, 3.8g salt
If you can’t buy Cumberland rings, get a length of sausagemeat in natural casing from your butcher, then twist into a ring. If you have a pack of sausages, keep them linked, then untwist at the joins and push the sausagemeat together to make 1 long ring.
Cooking temperature: direct medium heat.