Traditional Cumberland Coil Sausage & Onion Gravy

Fry or grill a long, coiled Cumberland sausage until browned and cooked through.

For the gravy: Sauté thinly sliced onions in butter until dark and caramelized.

Stir in a tablespoon of flour, followed by rich beef stock, and simmer until thickened.

Add a splash of Worcestershire sauce or a teaspoon of mustard for extra flavor.

Place the whole coil on a serving plate and pour the onion gravy generously over it.

Serve with creamy mashed potatoes and peas.