Hairy Bikers Cumberland Sausage Pie Recipe

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Why This Classic Works

I have made many pies in my time, but this one stands out because it balances simplicity with deep flavour. The secret lies in the Cumberland sausages themselves—their distinctive peppery seasoning does most of the heavy lifting, meaning you don’t need a cupboard full of spices to make the gravy taste incredible. A common mistake is rushing the onions; taking the time to soften them properly creates a natural sweetness that cuts through the rich pork fat.

Using a one-pan method where the filling is cooked in the same dish that goes into the oven was a revelation for me. It keeps all those caramelised meat juices in the final sauce rather than losing them to the washing up bowl. It feels like a proper hearty British meal, but using ready-made puff pastry makes it achievable on a busy weeknight.

Hairy Bikers Cumberland Sausage Pie Recipe Ingredients

• 8 high-quality Cumberland sausages (approx. 500g)
• 1 tbsp vegetable oil
• 2 medium brown onions, finely sliced
• 1 tbsp plain flour
• 300ml beef stock (hot)
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 sheet ready-rolled puff pastry (approx. 320g)
• 1 medium egg, beaten (for glazing)
• Salt and cracked black pepper to taste

How To Make Hairy Bikers Cumberland Sausage Pie Recipe

1. Brown the Sausages: Preheat your oven to 200°C (180°C fan/Gas 6). Heat the oil in a large ovenproof frying pan or skillet over medium heat. Add the sausages and cook for 8-10 minutes, turning often until browned on all sides. Remove them from the pan and set aside on a plate.
2. Make the Onion Base: In the same pan, add the sliced onions. Cook gently for 8-10 minutes until they are soft and golden, scraping up any sticky bits left by the sausages.
3. Create the Gravy: Sprinkle the flour over the onions and stir well, cooking for 1 minute to remove the raw flour taste. Gradually pour in the hot beef stock while stirring constantly to avoid lumps. Add the Worcestershire sauce and thyme, then simmer for 2-3 minutes until the gravy thickens slightly. Season with salt and pepper.
4. Assemble the Pie Filling: Return the browned sausages to the pan, nestling them into the onion gravy. If you don’t have an ovenproof pan, transfer the sausage and gravy mixture into a pie dish now.
5. Add the Pastry Lid: Unroll the puff pastry and drape it over the dish. Trim any excess with a sharp knife or kitchen scissors, then press the edges down with a fork to seal them. Cut two small slits in the centre to let steam escape.
6. Bake to Perfection: Brush the pastry generously with the beaten egg. Bake in the centre of the oven for 25-30 minutes, or until the pastry is puffed, deep golden brown, and the filling is bubbling hot.

Recipe Tips

• Keep the pastry cold: Leave your puff pastry in the fridge until the very last moment. If it gets too warm while you make the filling, the butter layers will melt too early in the oven, resulting in a greasy rather than flaky crust.
• Don’t prick the sausages: Unlike some recipes, you want to keep the casings intact here. This ensures the sausages stay juicy inside the pie rather than drying out during the second bake.
• Cool the filling slightly: If you have time, let the sausage and gravy mix cool for 10 minutes before adding the pastry. Putting cold pastry on piping hot filling can melt the underside immediately, leading to the dreaded soggy bottom.

What To Serve With Cumberland Sausage Pie

This rich pie calls for simple sides that can soak up the extra gravy. A large mound of buttery mashed potato is non-negotiable in my house, acting as the perfect vehicle for the sauce. Bright green garden peas or steamed tenderstem broccoli also work brilliantly to cut through the richness of the pastry and pork.

How To Store

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the oven at 180°C for 15 minutes to crisp up the pastry, as microwaving will make it soft. You can also freeze the cooked pie for up to 1 month; defrost thoroughly before reheating.

FAQs

• Can I use shortcrust pastry instead?
  Yes, shortcrust works very well if you prefer a more traditional, crumbly finish. You will need to bake it for a similar amount of time, just ensure the top is golden brown before removing from the oven.
• Do I have to use Cumberland sausages?
  While Cumberland sausages offer that signature peppery kick, you can use any high-quality pork sausage. Lincolnshire sausages with sage or simple pork and apple varieties are excellent alternatives.
• Why is my gravy too thin?
  If the gravy looks runny before baking, don’t worry—it will thicken further in the oven as the starch from the pastry and flour activates. If it’s very watery, simulate another minute of bubbling on the stove before assembling.

Nutrition

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrate: 45g
• Protein: 22g

Try More Recipes:

• Hairy Bikers Cranachan Recipe
• Hairy Bikers Chocolate Cake Recipe
• Hairy Bikers Chicken Dhansak Recipe