Courtney Roulston’s Cumberland sausage with warm tomato relish

Try Courtney’s take on a British classic. Her tasty Cumberland sausage recipe is served on a bed of warm tomato relish with crusty sourdough. It’s a hearty and delicious dinner for cold nights.



Note: + 5 mins resting time



  • 500g pkt Coles Finest Pork Sausages with Apple and Cider
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, thinly sliced (optional)
  • 1 tbs tomato paste
  • 4 large vine-ripened tomatoes, chopped
  • 4 thyme sprigs, leaves picked
  • 1 tsp honey
  • 1 1/2 tbs red wine vinegar
  • 1 1/2 cups flat-leaf parsley leaves
  • 1 tbs lemon zest
  • 1 shallot, thinly sliced
  • Coles Finest by Laurent Wholemeal Sourdough Vienna* slices, toasted, to serve



Heat a frying pan or chargrill over medium heat. Place the sausages on a clean work surface. Carefully untwist the sausage links to make one long sausage, then roll the sausage into a large spiral. Insert 2 metal or soaked bamboo skewers crossways to secure.


Brush the sausage with a little oil and add to the pan or grill. Cook for 8-10 mins or until browned. Turn and cook for 8 mins or until cooked through. Set aside for 5 mins to rest.


Meanwhile, heat 2 tbs oil in a frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until soft. Add the garlic and chilli, if using, and cook, stirring, for 2 mins or until aromatic. Spoon in tomato paste and chopped tomato and cook for 5 mins or until the tomato starts to soften. Add thyme sprigs, honey and 1 tbs vinegar. Season and stir to combine.


Combine the parsley, lemon zest, shallot, remaining vinegar, remaining oil and a pinch of salt in a bowl.


Arrange the sausage over the tomato mixture in the pan. Top with parsley mixture and serve with sourdough. 

*Selected stores only.

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