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Courtney Roulston’s Cumberland sausage with warm tomato relish

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  • Nut free
  • Egg free
  • Peanut free
  • High in protein
  • High in dietary fibre
  • Shellfish free
  • Seafood free
  • No added sugar

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.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + 5 mins resting time
Courtney Roulston’s Cumberland sausage with warm tomato relish


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    Combine the parsley, lemon zest, shallot, remaining vinegar, remaining oil and a pinch of salt in a bowl.
  5. Step 5

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

    *Selected stores only.

Nutrition Information

Per Serve

Energy: 2002kJ/479 Cals (23%)

Protein: 17g (34%)

Fat: 37g (53%)

Sat fat: 11g (46%)

Carb: 17g (5%)

Sugar: 12g (13%)

Fibre: 8g (27%)

Sodium: 1057mg (53%)

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