Yeast Roasted Cumberland Sausage with Celeriac and Wild Mushrooms

Yeast Roasted Cumberland Sausage with Celeriac and Wild Mushrooms

Prep 10 mins
Cook 1 hr 30 mins
Serves 2

In this recipe we have given our Cumberland Sausages the Scandi twist. Pairing them with Celeriac Cheddar, a Celeriac Fondant and wild mushrooms all brought together with the peppery notes of watercress and Beurre Noisette with capers.

Vegetarian Cumberland Sausages Find out more


For the Yeast Roasted Sausages:
4 Cauldron Cumberland Sausages
3 tsp nutritional yeast flakes
¼ tsp garlic powder
Pinch of salt and black pepper
1 tbsp vegetable oil

For the Fondant Celeriac:
½ celeriac, peeled and cut into rounds approx. 5cm diameter, 3-4cm deep
500ml vegetable stock
Small knob of plant butter

For the Celeriac Puree:
½ small celeriac, peeled and cut into chunks
50g aged Cheddar, grated
Pinch of salt and black pepper

For the Beurre Noisette:
65g plant butter
1 tbsp lemon juice
1 tbsp capers
Salt and pepper to taste

To serve:
200g wild mushrooms
1 tbsp vegetable oil
Handful of watercress leaves


  1. Preheat the oven to 190°C/375°F/Gas mark 5.
  2. Place the celeriac rounds in a deep baking tray, pour in the vegetable stock, place a small knob of plant butter on each round. Cover with foil then place in the oven and cook for 1 hour, topping up with more stock if necessary.
  3. Mix all of the ingredients together for the yeast roasted sausages except the oil. Brush the oil onto the sausages and coat them in the yeast. Place on a lightly greased baking tray and cook for 18-20 minutes.
  4. To make the celeriac puree, place the celeriac in a pan and cover with cold water. Bring to the boil then simmer for 15-20 minutes until soft. Drain and blitz in a food processor with the cheese and salt and pepper to make a smooth puree.
  5. To make the Beurre Noisette, melt the plant butter in a saute pan and cook until slightly golden but not burnt in colour. Add the lemon juice, capers, salt and pepper and remove from the heat until required.
  6. Lightly saute the mushrooms in the vegetable oil until softened.
  7. Bring a small pan of water to the boil then reduce the heat to a simmer. Reheat the beurre noisette if necessary.
  8. Arrange the celeriac puree and yeast roasted sausages on the plate. Add the mushrooms, fondant celeriac and drizzle the sauce over. Scatter with watercress leaves.