Hairy Bikers Cumberland Sausage Pie

There is something deeply comforting about breaking through a golden pastry crust and watching rich gravy gently spill onto the plate. This Hairy Bikers Cumberland Sausage Pie is the kind of dish that makes you pause for a second before the first bite. The flaky top, the savory sausage filling, and those soft onions soaked in gravy, it all feels like proper comfort food. Let me tell you, it is worth every bite.

Why This Pie Feels Like a Proper British Classic

This pie is hearty, rustic, and completely satisfying. The puff pastry bakes up crisp and golden, while underneath you get juicy chunks of sausage nestled in thick onion gravy. It is rich without being overwhelming, filling without being heavy. This one’s a total game changer when you want something that feels traditional yet easy to make at home.

And now let dive into where this beloved pie finds its roots.

The Story Behind Cumberland Sausage and Pie Traditions

Cumberland sausage comes from the county of Cumbria in England. Traditionally, it is made with coarsely chopped pork and seasoned generously with pepper. It was often formed into long coils, giving it its signature look.

Turning that sausage into a pie feels like a natural evolution. British cooking has always embraced pastry topped dishes that trap flavor and create that beautiful contrast between crisp crust and tender filling. This pie carries that heritage in every slice.

Why You Will Keep Making This Again

There is a reason this dish has stood the test of time.

Versatile: Perfect for a cozy family dinner or served at a gathering with friends.

Budget-Friendly: Simple ingredients like onions, stock, and pastry keep it accessible.

Quick and Easy: The steps are straightforward and forgiving.

Customizable: Add herbs, adjust seasoning, or include extra vegetables.

Crowd-Pleasing: Golden pastry and savory sausage are always a hit.

Make-Ahead Friendly: The filling can be prepared in advance.

Great for Leftovers: It reheats beautifully the next day.

Now let me share a few expert tips that make a real difference.

Chef Tips for a Perfect Sausage Pie

1. Brown the sausages well before assembling to build deep flavor.
2. Cook the onions slowly so they become sweet and soft.
3. Let the filling cool slightly before adding pastry to prevent a soggy crust.
4. Brush the top with egg wash for that glossy golden finish.

Small details, big payoff.

Kitchen Tools That Make It Easy

Before we start cooking, gather what you need.

Large Skillet: For browning sausages and cooking onions.

Wooden Spoon: To stir the gravy gently.

Baking Dish: A medium oven safe dish to hold the filling snugly.

Pastry Brush: For applying the egg wash evenly.

With tools ready, let’s move to the ingredients.

Ingredients You Will Need For This Pie

Each ingredient plays a key role in building that rich, savory filling.

1. Cumberland Sausages: 6 sausages, about 750 grams total. The hearty, peppery base of the filling.
2. Puff Pastry Sheet: 1 sheet, about 320 grams. Creates the flaky golden crust.
3. Onions: 2 large, sliced, about 300 grams. Add sweetness and depth.
4. Beef Stock: 1 1/2 cups, 360 milliliters. Forms the rich gravy.
5. Butter: 2 tablespoons, 28 grams. For sautéing and flavor.
6. Plain Flour: 2 tablespoons, 16 grams. Thickens the gravy.
7. Egg: 1 large, beaten. For brushing the pastry.
8. Fresh Parsley: 2 tablespoons chopped, about 8 grams. Adds freshness.
9. Salt: 1/2 teaspoon. Enhances flavor.
10. Black Pepper: 1/2 teaspoon. Boosts the sausage seasoning.

Now let’s look at a few substitutions if needed.

Flexible Ingredient Swaps

Beef Stock: Chicken stock works well.

Plain Flour: Cornstarch slurry for thickening.

Fresh Parsley: Fresh thyme for a deeper herbal note.

Simple swaps keep the heart of the dish intact.

Spotlight on Key Ingredients

Cumberland Sausages: Their coarse texture and bold seasoning create a filling that is rich and satisfying.

Puff Pastry: The crisp, flaky layers contrast beautifully with the saucy interior.

And now, let’s bring everything together.

Let’s Build This Beautiful Pie

Here is where all the magic happens.

1. Preheat Your Equipment: Preheat the oven to 200 degrees Celsius.
2. Combine Ingredients: In a large skillet over medium heat, melt butter and cook sliced onions for 8 to 10 minutes until soft and lightly golden.
3. Prepare Your Cooking Vessel: Remove sausages from casings and brown them in the same skillet, breaking into large chunks until cooked through.
4. Assemble the Dish: Stir flour into the onion and sausage mixture, cook for 1 minute, then gradually add beef stock while stirring. Simmer until thickened into a rich gravy. Stir in parsley, salt, and black pepper. Transfer filling into a baking dish.
5. Cook to Perfection: Lay puff pastry over the filling, trim excess, and press edges to seal. Brush with beaten egg. Bake for 25 to 30 minutes until golden and crisp.
6. Finishing Touches: Let the pie rest for 5 minutes before slicing to allow the gravy to settle.
7. Serve and Enjoy: Slice into generous portions and serve warm. Trust me, you are going to love this.

Texture and Flavor That Make It Irresistible

The pastry shatters gently under your fork, revealing a thick, savory filling. The onions are soft and slightly sweet, while the sausage brings bold seasoning and juicy texture. The gravy ties everything together in the most comforting way.

Helpful Cooking Tips and Tricks

• Cool the filling slightly before topping with pastry.
• Cut small slits in the pastry to allow steam to escape.
• Use chilled pastry for better puff.

What to Avoid for the Best Results

• Do not skip browning the sausages.
• Avoid adding too much stock at once.
• Do not underbake, the crust should be deeply golden.

Nutrition Facts Overview

Servings: 6
Calories per serving: 620

Note: These are approximate values.

Preparation Time Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make Ahead and Storage Tips

Prepare the filling up to one day ahead and refrigerate. Assemble with pastry just before baking. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crisp.

Serving Ideas That Complete the Meal

Serve with creamy mashed potatoes or buttered peas. A simple green salad also balances the richness beautifully.

Creative Leftover Transformations

Use leftover slices in a toasted sandwich. Chop and mix into a savory breakfast hash. Even crumble into pasta for a quick dinner twist.

Extra Tips for Maximum Flavor

Add a splash of Worcestershire sauce to the gravy if desired. Season gradually and taste as you go.

Make It a Showstopper

Serve directly from a rustic ceramic dish. Sprinkle a touch of fresh parsley over the top before presenting for a pop of color.

Variations to Try

1. Add sliced mushrooms to the filling.
2. Include a spoon of wholegrain mustard for extra depth.
3. Top with mashed potatoes instead of pastry for a cottage style twist.
4. Add caramelized apples for a sweet contrast.

FAQ’s

Q1: Can I use different sausages?

Yes, but traditional Cumberland gives the best flavor.

Q2: Can I freeze the pie?

Yes, bake first, cool completely, then freeze.

Q3: Can I make it gluten free?

Use gluten free pastry and flour alternatives.

Q4: How do I prevent a soggy base?

Cool the filling before topping with pastry.

Q5: Can I add vegetables?

Yes, carrots or mushrooms work well.

Q6: Is it spicy?

It is mildly peppery, not spicy.

Q7: Can I prepare it ahead?

Yes, assemble and refrigerate before baking.

Q8: How do I reheat?

Warm in the oven at 180 degrees Celsius.

Q9: What side dishes work best?

Mashed potatoes, peas, or green beans.

Q10: Can I use store bought gravy?

Yes, but homemade stock thickened in the pan tastes richer.

Conclusion

Hairy Bikers Cumberland Sausage Pie brings together flaky pastry, rich gravy, and bold sausage in a way that feels timeless and comforting. It is hearty, satisfying, and perfect for sharing. Once you crack into that golden crust and taste the savory filling, you will understand exactly why this classic deserves a place on your table.

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