A great way to turn plain sausages into a fun meal. This Catherine wheels sausage is flavoured with sage and garlic this sausage wheel is so delicious!
Serve with our flavour-packed Potato Mash with Cabbage and Gravy.
So I’ve decided to start something new as a homage to the country I call home. British Friday. What do you think? Aren’t you curious at all to learn more about what people actually eat here?
Forget Fish’n Chips, there is so much more to British food and I want to share it with you. Have you ever heard of Victoria Sponge or Banoffee Pie? There are so many new things to discover!
And I am starting with the famous Sausage and Mash or Bangers and Mash as it is also known. A meal every British family eats at least once a week. It’s delicious, filling, inexpensive and the best thing of all is true comfort food!
Sausage Recipes
We usually simply fry up our sausages. They are absolutely delicious in this country. Then make mashed potatoes and gravy but once in a while we try something more fun.
Another British favourite is a sausage casserole, which could me made in a million different ways. My version includes fun Mediterranean flavours. When you live in the drizzly England, they are necessary.
But let’s get back to the sausages and mash. This time instead of cooking sausages the usual way we turned them into Catherine Wheels. Catherine wheel sausage is an item, which used to be sold in butcher shops but is increasingly more difficult to find.
The idea for this beauty came from one of our most loved British chefs, Jamie Oliver.
In this recipe sausages are twisted into a wheel, studded with garlic and sage and then skewered on a metal skewer. Is it worth the effort? The verdict is a passionate “Yes”.
Not only do they look gloriously rustic but they are also infinitely more flavourful and leaner since most of the fat gets drained through baking instead of frying.
Catherine Wheel Sausage Serving Suggestions
Like I mentioned earlier, mash of some kind is necessary. If you are tired of the regular mashed potatoes, give our Sweet Potato and Swede (Rutabaga) Mash a try!
And don’t forget gravy! A flavourful gravy is a must when it comes to eating sausages in Britain. One of my favourite gravy recipes is the one I usually serve with roast pork. Try it, I know you will love it too.
And add this simple but scrumptious side dish of Crispy Brussels Sprouts with Honey and Bacon.
More Classic British Recipes to Try:
- Wild Rabbit and Pheasant Pie
- Coronation Chicken
- Cornish Pasty with Steak and Sweet Potato
- Rhubarb Bakewell Tart
Ingredients
- 8 Cumberland sausages or your favourite
- 2-3 cloves garlic
- 6-7 sage leaves
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400F/200C. Peel and thinly slice the garlic cloves. Cut the sausage links into two strings of four sausages each.
- Allow each string to unravel, so there is no division between the sausages, and massage them with your hands to even out the distribution of the meat.
- Roll each string into a spiral shape onto a baking sheet with raised edges, inserting garlic slices and sage leaves at intervals inside the Catherine wheels. Insert a skewer through each Catherine wheel to hold the shape when cooking.
- Cook on a middle rack for 20 min or until crispy on top. With 5-10 min remaining remove from the oven and sprinkle with olive oil and any remaining sage leaves, then put back in the oven for additional 5 minutes.
Jeffrey D. Sellegren says
I have noticed, as I have been perusing through your recipes, that you often don’t get specific about the type of sausage you use in many of your recipes. One is the sausage meat balls and another is this one. As you know, sausages vary widely from one country to the next. There are many regional sausages in the US a well. A hint would be helpful as Mexican Chorizo would change the nature of this dish considerably for instance.
vikalinka says
Hi Jeffrey, I promise you that for this recipe it won’t make a difference what sausage you use as long as you like it since this recipe is purely showing a particular method of cooking a sausage, but if you want a true British experience try Cumberland sausage.
Deborah Weston says
Am a big sausage fan too, but they have to be good quality preferably from the butcher. My butchers actually sell Catherine Wheel sausages. Definitely going to try this as the cooler nights are drawing in.
Ps – love your blog.
vikalinka says
Thank you, Deborah! You are absolutely right, sausages quality is everything in this recipe!
Jennifer says
I am an unapologetic sausage lover and this is just the way I love them! I love the idea of making them in to a wheel and skewering them. And the garlic is a great touch 🙂 Delicious!
vikalinka says
Thank you, Jennifer. Good quality sausage is priceless! Such an easy and quick meal!
Laura (Tutti Dolci) says
Oh I love the idea of British Friday! These flavors make me long for a cozy evening by the fire – love the garlic and sage!
vikalinka says
So excited to share lovely British dishes, there are some unknown gems that deserve to be known! 🙂