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 all without an egg in sight!

Vegetarian Cumberland Sausages Find out more


1 × 276g pack of Cauldron Cumberland Sausages
600 g  waxy potatoes, sliced 
1½ TBSP extra virgin olive oil =
1 large onion diced
2 tsp garlic minced
½ tsp salt
60 ml soya milk
300 g silken tofu* drained
1 tsp Dijon mustard
45 g  gram flour
2 TBSP nutritional yeast flakes
2 TBSP cornflour
¼ tsp ground turmeric
¼ tsp black salt
2 tsp dried dill
150g Fine Asparagus Spears
Pack of Cauldron Cumberland Sausages
Vegetable oil for greasing the pan


  1. Fry of sausages, cool + slice.
  2. Boil slices of potato for five minutes until not quite cooked.
  3. Fry off onions with asparagus in an ovenproof dish before adding garlic and cooking for a further minute.
  4. Blend milk, silken tofu, mustard, gram flour, nutritional yeast, cornflour, turmeric, dill and black salt until smooth before combining with potato, asparagus and sausages.
  5. Transfer dish to oven on a high sided baking tray and adding a cm of water
  6. Cook for 45minutes until completely set and a knife inserted comes out clean
  7. Enjoy hot or cold.