Orange juice, redcurrant jelly and Worcestershire sauce are essential ingredients in a Cumberland sauce. It was one of Queen Victoria's most preferred sauces and it's particularly nice with a good beef sausage.

Ingredients

• 8-10 thick beef sausages
• 2 onions, peeled and sliced
• 2-3 carrots, peeled and sliced
• 1 teaspoon minced garlic
• ½ cup gravy powder
• 3 cups water
• ¼ cup orange juice
• ¼ cup redcurrant jelly
• 1 tablespoon Worcestershire sauce

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. If wishing to brown the ingredients then place the sausages into a moderately low heated frying-pan and brown evenly. Set aside. Add the onions and carrots to the pan, with a dash of oil if required, and cook for 4-5 minutes over a moderately high heat until lightly browned. Add the garlic and cook a furthe rminute.
3. Into the pre-warmed slow cooker put the sausages, onions, carrots and garlic.
4. Stir together the gravy powder, water, orange juice, redcurrant jelly and Worcestershire sauce to make a smooth sauce. Pour over the sausages and cover with the lid.
5. Cook on low for 5-7 hours or on high for 3-4 hours.
6. Serve the sausages with your favourite vegetables.

Cooks Tips

Variations: - Use thick pork or venison sausages. - Use port jelly in place of redcurrant jelly. - Add 1-2 teaspoons prepared mustard with the sauce ingredients. - Do not try to add sausages to a very hot pan as this causes sausages to burst. - Do not prick the sausages before cooking as this causes the juice and thus the flavour to run away.