Panko Sausage with Polenta Mash

Panko Sausage with Polenta Mash

Prep 20 mins
Cook 50 mins
Serves 2

Cauldron Cumberland Sausages coated with a hint of mustard and crunchy panko crumb placed over a bed of colourful seasonal vegetables and creamy polenta mash. This dish is drizzled with a light garlic glaze to perfectly conclude the combination of flavours.

Vegetarian Cumberland Sausages Find out more


1 pack Cauldron Cumberland Sausages
1 tbsp Dijon mustard
2 tbsp Panko crumb

For the Polenta:
250ml vegetable stock
250ml water
1 clove of garlic, crushed
200g polenta
2 tbsp olive oil
2 tbsp mascarpone
2 tbsp chives, finely chopped
Salt and black pepper to taste
Plain flour, for dusting

For the Vegetable Garnish:
Baby carrots, beetroot balls, turnip sticks

For the Glaze:
1 tbsp butter
1 clove of garlic
1 tsp sugar
1 tbsp water
1 tbsp chives, finely chopped


  1. Heat the vegetable stock, water and garlic in a pan. Bring to the boil then stir in the polenta whisking continuously. Simmer for approximately 20 minutes, stirring from time to time. Stir in the olive oil, mascarpone, chives and season to taste. Spread into a 1cm deep tray, allow to cool for 5 minutes, then cover and refrigerate until needed.
  2. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
  3. Coat the Cauldron Cumberland Sausages in the mustard and dust with the crumb. Brush lightly with oil, then bake for 18 minutes.
  4. Cut the polenta into approximately 10cm rounds, coat lightly with flour then fry in oil for 2-3 minutes on each side, until crisp and golden.
  5. Blanch the vegetables in hot water for 4-5 minutes, drain well and keep warm until needed.
  6. To make the glaze, melt the butter in a pan with the garlic, sugar and water. Remove the garlic clove before serving. Stir in the chopped chives.
  7. Assemble the dish by placing a round of polenta onto a warmed serving plate, top with the small pieces of vegetables, the Cauldron Sausages and drizzle over the glaze.