Cumberland Sausage Catherine Wheel

Bangers and mash, with vegetables and gravy is a comfort food favourite of mine. So I thought I’d make a bonfire night inspired recipe around that theme. This is my Cumberland style seitan sausage Catherine wheel, skewered and then pan fried, served with mash, green beans and gravy. It would be perfect to warm up with after going out and watching fireworks, or stay in and enjoy this if fireworks aren’t your thing

Yield; 350g Vegan Cumberland sausage Cook time; 45 minutes in total

You’ll need;

  1. 100g vital wheat gluten
  2. 20g chickpea flour
  3. 15g nutritional yeast
  4. 1.5 teaspoons of the following; dried sage, dried parsley, onion granules, smoked paprika
  5. Half a teaspoon of the following; ground black pepper, salt, ground nutmeg
  6. One quarter of a teaspoon of ground white pepper
  7. 175ml hot vegetable stock
  8. A knob of dairy free butter, to fry the sausage wheel

Method;

  • Add all the dry ingredients into a mixing bowl, this is everything listed in the first six items in the list above. Give it a good mix to combine
  • Next, add the stock to the dry ingredients. Mix well until a dough forms, then knead the dough for a minute or two
  • Now take a roughly 70cm piece of non-PVC cling film and lay it out with the widest edge facing you. Spread the dough out into a roughly 40cm sausage shape, on the part of the cling film that’s closest to you. Try to get it as uniform in size as you can
  • Roll the dough up until it’s completely covered, then tie off one end, leaving the other end open
  • Twist the wrapped dough into a spiral, then tie off the other end, leaving a little room for the dough to expand
  • Add a little water into a saucepan (filling it roughly a quarter of the way full will be enough) then bring it to a boil. Put the dough in and replace the lid, lower the heat to the lowest setting and cook for 30 minutes. To make sure the sausage didn’t move around while it was cooking, I topped it with a smaller saucepan lid, to hold it in place
  • Once cooked, remove the seitan from the pan, leaving it wrapped in the cling film. Allow it to cool to room temperature
  • Finally melt the butter in a small saucepan over a medium heat, and carefully unwrap the seitan, and skewer it in place
  • Fry the seitan on each side until it’s golden brown, this should take around 7 minutes on each side

I served my sausage Catherine Wheels with fried onion, gravy, mashed potatoes and green beans. I found that each wheel would easily serve two to three people

Notes
  1. You can precook the sausage ahead of time, then refrigerate until you’re ready to pan fry it. If you leave it wrapped in the cling film it will keep for at least a week in the fridge
  2. Feel free to double up the recipe and cook it as I usually cook seitan, in one larger piece. Then slicing or mincing as you like
  3. You can also split the dough into smaller pieces, then wrap and cook individual sausages if preferred. It’s up to you

2 thoughts on “Cumberland Sausage Catherine Wheel

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