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Cumberland sausages

  • without browning 10 minutes, with browning 20 minutes
  • low 5-7 hours, high 3-4 hours
  • 6-8
Cumberland sausages

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.


  • 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


  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.

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