Spicy Sausage Patties with Coconut Crumbles

Spicy Sausage Patties with Coconut Crumbles

Prep 20 mins
Cook 15 mins
Serves 6

This recipe is a fabulous summer fusion of Cauldron Cumberland Sausages with the refreshing taste of lemongrass, coriander, chilli and turmeric served with zest infused cucumber and crunchy toasted coconut spiced crumbles. Sunshine on a plate!

Vegetarian Cumberland Sausages Find out more


1 pack of Cauldron Cumberland Sausages
1 tbsp olive oil
1/2 red onion, diced
2 cloves of garlic, crushed
2cm piece of turmeric or 1tsp ground turmeric
1 tsp ground cumin
1 red chilli diced/1 tsp Harissa paste
1 stalk of lemongrass, fine diced
Bunch of coriander, chopped
2 tbsp reduced salt soy
½ tsp black pepper
1 tbsp lime juice
Lebanese cucumber
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp sugar
Bunch of fresh mint and coriander, chopped

For the coconut crumbles:
2 tbsp desiccated coconut
1 red chilli, diced
1 tbsp crispy salad onions
1 tbsp fresh coriander, chopped


  1. Preheat the oven to 200°C.
  2. Heat the oil and fry the onion for 4-5 minutes until softened. Stir in the garlic, turmeric, cumin and chilli and cook for 1-2 minutes longer. Allow to cool for 2-3 minutes.
  3. Blitz the sausage and fried onion mix in a food processor until cut into a chunky consistency. Add the lemongrass, coriander, soy sauce, black pepper and lime juice. Mix well.
  4. Form 6-7 equal sized balls and squash into a flat patty shape.
    Brush lightly with oil and bake at 200C for 15-20 minutes or grill until golden brown.
  5. Meanwhile slice the cucumber in half lengthways and scoop out the seed centre using a teaspoon and slice. Prepare a dressing with the oil, lemon juice and a pinch of sugar, season to taste and add chopped, fresh mint and coriander.
  6. Toast the desiccated coconut in a dry pan for 1-2 minutes then blitz with the remaining ingredients.