Cumberland Sausage Ragù with Artisan Pappardelle & 12 Month Aged Parmesan
Cumberland Sausage Ragù with Artisan Pappardelle & 12 Month Aged Parmesan
Cumberland Sausage Ragù with Artisan Pappardelle & 12 Month Aged Parmesan

/ serving

Cumberland Sausage Ragù with Artisan Pappardelle & 12 Month Aged Parmesan

This limited edition dish was created in partnership with Heartier, the leading online marketplace for British native breed & free range cuts.

This week's beautiful Cumberland sausages are supplied by D.T Waller & Sons, based in Ledbury in Herefordshire. This classic English butcher is a true family affair. Dad Dave first set up shop in Ledbury almost 40 years ago and has spent decades working with local farmers who lovingly rear their animals. Sons Matt & Nathan are now working alongside him, and these guys pride themselves on sharing only the tastiest meat.

Originating from the ancient country of Cumberland, there are, indubitably, fewer foodstuffs quite so quintessentially English as the fabulously meaty Cumberland sausage. Beloved of the good people of Cumberland – Cumbria since 1974 – for more than 500 years, these special sausages do San Giorgio proud, rich as they are in all their juicy glory. But allow us to digress for but a moment. Did you know that a special type of pig once existed… one whence wonderful Cumberland sausage meat cometh?

Indeed, this special boar – the Cumberland pig – was bred throughout the English North for centuries, eventually falling foul of its denizens as consumer habits changed and less fatty meats were preferred. The fate of the great Cumberland pig was sealed in 1960, when it became officially extinct. Today, Cumberland sausages are, ironically, typically made with the meat of breeds such as the Cornwall Black or Gloucester Old Spot.

In this week’s limited edition ragù, we slowly simmer Cumberland sausage meat with aromatics including wine, fresh herbs and passata. And the result is incredible, particularly when intertwined with tangles of wonderfully thick, fresh pappardelle. A sprinkling of 12-month-aged Parmigiano, whilst admittedly not very English in extraction, seemed utterly necessary to complete this festival of English flavour.

 Find recipe card here 

Pappardelle: Wheat Flour, Egg, Durum Wheat Flour, Salt

Cumberland Sausage Ragu: Sausage Meat (40%): Pork (95%), Seasoning (Salt, Dextrose, Stabiliser (E451(i)), Flavouring, Flavour Enhancer (E621), Preservative (E221), Sunflower Oil, Antioxidants (E300, E307), Acid (E330)), Black Pepper] Passata, Onion, Extra Virgin Olive Oil, Salt, Black Pepper

Bacon Crumb: Breadcrumbs (Wheat), Bacon, Olive Oil, Salt, Black Pepper

Parmesan: Parmesan Cheese (Milk)

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the pappardelle in the boiling water for 3-4 minutes until ‘al dente’ (check a strand before removing from the pan). Stir often to avoid the strands sticking together.
  3. Whilst the pasta cooks, put the ragù in a large pan, add 1-2 tbsp (20ml) of the boiling cooking water, cover with a lid and heat until steaming. Once steaming, turn the heat off.
  4. Transfer the pasta to the ragù. Scatter with the parmesan. Buon appetito
Cumberland Sausage Ragu with Artisan Pappardelle & 12 Month Aged Ragu Grams Calories
Pappardelle 165g Coming Soon
Cumberland Sausage Ragu 155g Coming Soon
Parmesan
8g
Coming Soon

Story

This limited edition dish was created in partnership with Heartier, the leading online marketplace for British native breed & free range cuts.

This week's beautiful Cumberland sausages are supplied by D.T Waller & Sons, based in Ledbury in Herefordshire. This classic English butcher is a true family affair. Dad Dave first set up shop in Ledbury almost 40 years ago and has spent decades working with local farmers who lovingly rear their animals. Sons Matt & Nathan are now working alongside him, and these guys pride themselves on sharing only the tastiest meat.

Originating from the ancient country of Cumberland, there are, indubitably, fewer foodstuffs quite so quintessentially English as the fabulously meaty Cumberland sausage. Beloved of the good people of Cumberland – Cumbria since 1974 – for more than 500 years, these special sausages do San Giorgio proud, rich as they are in all their juicy glory. But allow us to digress for but a moment. Did you know that a special type of pig once existed… one whence wonderful Cumberland sausage meat cometh?

Indeed, this special boar – the Cumberland pig – was bred throughout the English North for centuries, eventually falling foul of its denizens as consumer habits changed and less fatty meats were preferred. The fate of the great Cumberland pig was sealed in 1960, when it became officially extinct. Today, Cumberland sausages are, ironically, typically made with the meat of breeds such as the Cornwall Black or Gloucester Old Spot.

In this week’s limited edition ragù, we slowly simmer Cumberland sausage meat with aromatics including wine, fresh herbs and passata. And the result is incredible, particularly when intertwined with tangles of wonderfully thick, fresh pappardelle. A sprinkling of 12-month-aged Parmigiano, whilst admittedly not very English in extraction, seemed utterly necessary to complete this festival of English flavour.

 Find recipe card here 

Ingredients

Pappardelle: Wheat Flour, Egg, Durum Wheat Flour, Salt

Cumberland Sausage Ragu: Sausage Meat (40%): Pork (95%), Seasoning (Salt, Dextrose, Stabiliser (E451(i)), Flavouring, Flavour Enhancer (E621), Preservative (E221), Sunflower Oil, Antioxidants (E300, E307), Acid (E330)), Black Pepper] Passata, Onion, Extra Virgin Olive Oil, Salt, Black Pepper

Bacon Crumb: Breadcrumbs (Wheat), Bacon, Olive Oil, Salt, Black Pepper

Parmesan: Parmesan Cheese (Milk)

Method:

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the pappardelle in the boiling water for 3-4 minutes until ‘al dente’ (check a strand before removing from the pan). Stir often to avoid the strands sticking together.
  3. Whilst the pasta cooks, put the ragù in a large pan, add 1-2 tbsp (20ml) of the boiling cooking water, cover with a lid and heat until steaming. Once steaming, turn the heat off.
  4. Transfer the pasta to the ragù. Scatter with the parmesan. Buon appetito

Nutrition

Cumberland Sausage Ragu with Artisan Pappardelle & 12 Month Aged Ragu Grams Calories
Pappardelle 165g Coming Soon
Cumberland Sausage Ragu 155g Coming Soon
Parmesan
8g
Coming Soon