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!
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?
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!
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.
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
- Wild Rabbit and Pheasant Pie
- Coronation Chicken
- Cornish Pasty with Steak and Sweet Potato
- Rhubarb Bakewell Tart
Catherine Wheel Sausage with Garlic and Sage
- 8 Cumberland sausages or your favourite
- 2-3 cloves garlic
- 6-7 sage leaves
- 1 tbsp olive oil
- 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.