Cumberland Jerk Skewers with Coconut Rice

Cumberland Jerk Skewers with Coconut Rice

Prep 5 mins
Cook 10 mins
Serves 2

The tropical flavours of the Caribbean are truly brought to the table with this spicy, flavoursome Jerk seasoning and fruity, sausage-laden skewers served with rich and creamy coconut rice.

Vegetarian Cumberland Sausages Find out more


1 Pack of Cauldron Cumberland Sausages, each sliced into 4 pieces

For the Jerk Seasoning:
½ tsp smoked salt
½ tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tbsp dried thyme
¾ tsp Cayenne Pepper
½ tsp ground nutmeg
¼ tsp garlic powder
1 tbsp golden caster sugar
2 tbsp vegetable oil
1 tbsp lemon juice

For the Skewers:
1 tbsp vegetable oil
1 red onion, cut into large dice to skewer
½ small pineapple, cut into large chunks to skewer (tinned pineapple chunks also work well)
Red or yellow pepper, cut into large dice
8-10 cherry tomatoes
6-8 wooden skewers soaked in cold water for 10-15 minutes

For the Coconut Rice:
150g basmati rice
400g tin of coconut milk
200ml vegetable stock
1/4 tsp ground allspice
Pinch of salt
1 small red chilli, finely chopped
Bunch of coriander, finely chopped


  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Prepare the Jerk seasoning by combining all of the ingredients in a bowl. Toss the sausage pieces in and coat well.
  3. Heat the vegetable oil in a large pan and sauté the red onion and sausage pieces for 2-3 minutes to soften. Allow to cool for 2-3 minutes then prepare the skewers by threading alternate pieces of sausage, onion and pineapple on each skewer. Dust any remaining seasoning over the skewers then bake for 10-12 minutes until golden brown or grill if preferred.
  4. Meanwhile prepare the coconut rice by placing all of the ingredients except the fresh coriander in a pan. Bring to the boil then simmer for approximately 12-15 minutes until the rice is cooked and the liquid is absorbed. Stir in the chopped coriander and season with salt and black pepper to taste.