Cumberland sausage ring with scorched tomato relish

  • Serves 12
  • Hands on time 20 mins plus 40-50 mins to barbecue
  • Easy
No meat-eater can resist Cumberland sausages, especially with a barbecued tomato sauce.

Nutritional info per serving

  • Calories544kcals
  • Fat42.1g (14.7g saturated)
  • Protein20.3g
  • Carbohydrates20g (8.3g sugars)
  • Salt3.8g

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  • 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.
  4. 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. Cut the sausages into wedges and serve with the relish and some crusty bread.
  • 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.

From June 2008

Main Ingredients:

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