Cumberland sausage ring with scorched tomato relish recipe

By Debbie Major

  1. Serves 12
  2. Takes 20 minutes to make and about 40-50 minutes to barbecue
  3. Rating

No meat-eater can resist Cumberland sausages, especially with a barbecued tomato sauce.

tried and tested
Cumberland sausage ring with scorched tomato relish


  1. 2kg small Cumberland rings (or see tip)
  2. Oil, for brushing

For the sweet tomato relish

  1. 3 tbsp olive oil
  2. 1 large onion, chopped
  3. 2 garlic cloves, crushed
  4. 500g vine-ripened tomatoes, roughly chopped
  5. 100g sun-dried tomatoes in olive oil, drained and chopped
  6. 2 tbsp tomato purée
  7. 2 tbsp clear honey
  8. 2 tbsp chopped fresh oregano or thyme


  1. 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. 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. 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.
  4. 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.
  5. 6. Cut the sausages into wedges and serve with the relish and some crusty bread.

Nutritional info

Per serving: 544kcals, 42.1g fat (14.7g saturated), 20.3g protein, 20g carbs, 8.3g sugar, 3.8g salt

Chef's tip

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.


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