The Sausage Bake You’ll Make Every Week – Creamy Mustard Perfection!

Video Description

A hearty one-pan roasted Cumberland sausages Bake You’ll Make Every Week on a bed of buttery cabbage and onions, all bathed in a rich mustard cream sauce. It’s comforting, rustic, and full of deep savoury flavour. 👇 RECIPE BELOW ❤️Hello, Friends! If you liked my video recipe, help develop the channel: Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development. Please write your comment and ask me questions about recipes. I will be happy to answer you. 📢 You can also share this video with your friends by clicking the arrow in the right corner below the video. Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes. https://www.youtube.com/c/BackyardChef Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyardchef 🙏 SUPPORT OUR CHANNEL 🙏 I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil, JayCee, Ruth Winfield, Sandi Lusk, Hat, Sharon, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, Pat Phares, bobbi nan rinker, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Alien8you, Mike Trump, Max Currie, Ralph Smith, Deri and Bob Amason, Laura Austan, Malcolm Peacock, John Baird, Kim Kayoda, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Debbie Evans, Chris Matheson, Tez Brennan If you would like to support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyardchef NEW FACEBOOK PAGE - https://www.facebook.com/groups/backyardchefscasualkitchen NOTE: You have to answer all membership questions to join it's fully automated and accept group rules Ingredients For the sausages: • Cumberland sausages – 6–8 large links (≈ 700 g / 1.5 lb) • Olive oil – 1 tbsp / 15 ml For the cabbage base: • Green or Savoy cabbage - shredded thickly • Onion – 1 large, thinly sliced • Butter – 2 tbsp / 30 g • Garlic – 2 cloves, minced (≈ 2 tsp / 6 g) • Salt – ½ tsp / 3 g • Black pepper – ¼ tsp / 0.8 g For the mustard cream sauce: • Double cream – ¾ cup / 180 ml / ¾ US cup / ¾ UK cup • Dijon mustard – 1 tbsp / 15 g / 1 US tbsp / 1 UK tbsp • Wholegrain mustard – 1 tbsp / 15 g / 1 US tbsp / 1 UK tbsp • Chicken stock – ½ cup / 120 ml / ½ US cup / ½ UK cup • Cornflour (optional, for thickening) – 1 tsp / 3 g mixed with 1 tbsp To finish: Optional • Fresh parsley – 1 tbsp chopped (≈ 3 g) • Black pepper – to taste Roast potatoes • Boil 7 mins baking soda Add to oven 35 minutes Preheat oven to 200°C (400°F). Bake for 10 minutes Bake for 30–35 minutes, until sausages are cooked through (internal temp 70–75°C / 160–165°F) and the sauce is bubbling and lightly golden around the edges. #backyardchef #onepandinner #onepan #sausage #cumberland #cabbage PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.