Hairy Bikers Cumberland Sausage Pie​ Recipe

This hearty Hairy Bikers Cumberland Sausage Pie is made with premium Cumberland sausages, creamy mashed potatoes, a flavorful onion gravy, and a crispy puff pastry crust. The result is a savory and deeply satisfying meal with rich, comforting flavors. This recipe is perfect for a cozy weeknight dinner and serves four people.

Hairy Bikers Cumberland Sausage Pie Ingredients

For the Filling:

• 8 Cumberland sausages
• 2 tbsp vegetable oil
• 2 medium onions, finely sliced
• 1 tbsp all-purpose flour
• 300ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• Salt and black pepper

For the Topping:

• 500g puff pastry block or pre-rolled sheet
• 1 large egg, beaten, for egg wash

How To Make Hairy Bikers Cumberland Sausage Pie

1. Prepare the filling: First, heat the vegetable oil in a large, heavy-bottomed frying pan or ovenproof dish over medium heat. Add the Cumberland sausages and cook for 10-12 minutes, turning occasionally, until they are browned all over. Remove the sausages from the pan and set them aside.
2. Make the onion gravy: In the same pan, add the finely sliced onions. Cook over low heat for about 15 minutes, stirring occasionally, until they are very soft and caramelized. This slow cooking brings out their natural sweetness. Sprinkle the flour over the onions and cook for another minute, stirring continuously. This step is a ‘roux’, which is a thickener that will prevent your gravy from being lumpy.
3. Create the sauce: Gradually pour the beef stock into the pan, whisking as you go to make a smooth gravy. Stir in the Worcestershire sauce and fresh thyme. Season with salt and pepper to taste. Simmer for about 5 minutes, or until the gravy has thickened to your liking.
4. Assemble the pie: Return the browned sausages to the pan and nestle them into the onion gravy. Make sure they are evenly distributed. Turn off the heat.
5. Prepare the pastry: Preheat your oven to 200°C (180°C fan). Roll out your puff pastry on a lightly floured surface to a size slightly larger than your pan.
6. Top and bake: Carefully place the puff pastry sheet over the sausages and gravy, tucking the edges down around the inside of the pan. Cut a few small slits in the top of the pastry to allow steam to escape. Brush the top of the pastry evenly with the beaten egg wash. Place the dish on a baking tray to catch any drips and bake for 25-30 minutes, or until the pastry is golden brown, crisp, and puffed up.
7. Serve: Let the pie rest for a few minutes before serving. Serve hot, straight from the pan.

Recipe Tips

• Brown the sausages well: The browning of the sausages adds a lot of flavor to the pan that forms the base of your gravy. Don’t rush this step.
• Caramelize the onions slowly: Cooking the onions slowly over a low heat allows them to become deeply sweet and soft, creating a much more flavorful gravy than if you just sauté them quickly.
• Use a block of puff pastry: While a pre-rolled sheet is convenient, a block of puff pastry you roll out yourself tends to puff up more, creating a flakier, crispier crust.
• Don’t forget the egg wash: Brushing the pastry with a beaten egg gives the pie a beautiful golden-brown, shiny finish.

What To Serve Cumberland Sausage Pie

This savory pie is a complete meal on its own, but it pairs perfectly with a side of creamy mashed potatoes or some buttered green vegetables like peas, green beans, or broccoli. A simple side salad with a tangy vinaigrette would also cut through the richness of the pie and offer a fresh contrast. For a more traditional pub-style meal, serve with a generous dollop of HP sauce or a spoonful of good-quality chutney.

How To Store Cumberland Sausage Pie Leftovers

• Refrigerate: Once cooled, cover the pie dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 2 days. The pastry will lose its crispness but can be revived slightly by reheating in a hot oven.
• Freeze: To freeze, cool the pie completely. You can freeze the whole pie in the dish, covered tightly with foil and plastic wrap, or freeze individual portions. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Hairy Bikers Cumberland Sausage Pie Nutrition Facts

• Calories: 750 kcal
• Total Fat: 50g
• Saturated Fat: 18g
• Cholesterol: 100mg
• Sodium: 1200mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 30g

Frequently Asked Questions

• Can I use a different type of sausage? Yes, while Cumberland is traditional for its distinct peppery flavor, you can use any good quality pork sausage. A classic British banger or a rustic butcher’s sausage would work well.
• Can I make this with mashed potatoes instead of pastry? Yes, you can easily turn this into a sausage and mash pie. Simply follow the recipe for the filling, then top the sausages and gravy with a generous layer of creamy mashed potatoes. Use a fork to create ridges and then bake until the top is golden and slightly crispy.
• What is the best way to reheat leftovers? For the best results, reheat individual slices or the whole pie in a preheated oven at 180°C (160°C fan) for about 15-20 minutes. This will help to crisp up the pastry again, which a microwave cannot do.

Try More Recipes:

• Hairy Bikers Vegetarian Sausage Casserole​ Recipe
• Hairy Bikers Chicken Dhansak​ Recipe
• Hairy Bikers​ Monkfish Kebabs Recipe

Hairy Bikers Cumberland Sausage Pie​

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Cooking Temp: CServings:4 servingsEstimated Cost: $Calories:75 kcal Best Season:Summer

Description

The Hairy Bikers Cumberland Sausage Pie is a rich and savory dish featuring premium Cumberland sausages baked in a deep, flavorful onion gravy and topped with a golden, flaky puff pastry crust. It’s a classic British comfort food that is perfect for a hearty and satisfying meal.

Ingredients

For the Filling:

• 8 Cumberland sausages
  
• 2 tbsp vegetable oil
  
• 2 medium onions, finely sliced
  
• 1 tbsp all-purpose flour
  
• 300ml beef stock
  
• 1 tbsp Worcestershire sauce
  
• 1 tsp fresh thyme leaves
  
• Salt and black pepper

For the Topping:

• 500g puff pastry block or pre-rolled sheet
  
• 1 large egg, beaten, for egg wash

Instructions

1. Prepare the filling: In an ovenproof pan, brown the sausages. Remove and set aside.
   
2. Make the onion gravy: In the same pan, cook the onions until soft. Stir in flour, then gradually add beef stock, Worcestershire sauce, and thyme to form a gravy.
   
3. Assemble the pie: Return the sausages to the pan and nestle them in the gravy.
   
4. Prepare the pastry: Preheat the oven to 200°C (180°C fan). Roll out the puff pastry to fit the pan.
   
5. Top and bake: Place the pastry over the filling, make steam vents, and brush with egg wash. Bake for 25-30 minutes until golden and puffed.
   
6. Serve: Let rest for a few minutes before serving hot.