Cumberland Sausage & Spring Greens Frittata

Cumberland Sausage & Spring Greens Frittata

Prep 10 mins
Cook 35 mins
Serves 4

This frittata makes a tasty light dinner when served with a simple side salad. Alternatively, leave it to cool and cut into wedges for a lunchbox treat or picnic snack!

Vegetarian Cumberland Sausages Find out more


1 tbsp olive oil
200g new potatoes
1 × 276g pack of Cauldron Cumberland Sausages
100g fine asparagus, ends trimmed
6 medium free-range eggs
100g soured cream
2 tbsp wholegrain mustard
2 garlic cloves, crushed
¼ tsp salt
¼ tsp ground black pepper
10g fresh dill, finely chopped


  1. Place the new potatoes into a pan of water and bring to the boil, simmer for 10 minutes, then remove from the heat, drain and cut into thick slices.
  2. Meanwhile, place 1 tbsp olive oil into an ovenproof frying pan. Place on a medium heat and cook the sausages for 5 minutes, until browned and golden. Reduce the temperature to a low heat and add the potatoes and asparagus to the pan.
  3. In a large bowl, whisk the eggs with the soured cream, wholegrain mustard, crushed garlic, salt, pepper and dill. Pour this mixture into the frying pan and leave to cook for 5-8 minutes.
  4. Pre-heat your grill to medium and put the frying pan under the grill for 5-10 minutes, or until the frittata has set. Once set, remove from the grill and leave for 5 minutes, before turning out onto a chopping board and cutting into 8 slices.