Recipe for Cumberland Sausage Slippers with Carrs Flour

Cumberland Sausage Slippers

2 hrs prep & Prove



200g Carr’s Strong White Flour

250g Carr’s Malty Seeded Flour

1 tbsp Rosemary (finely chopped)

1½ tsp Salt

1 tsp Caster Sugar

1½ tsp Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

2 tbsp Olive Oil

250ml Water

For The Filling

2 Cumberland Sausage Wheels

2 Red Onions

Olive Oil

Crumbly Lancashire Cheese

Salt and Pepper

To Finish

Olive Oil

Red Onion

Lancashire Cheese

Carr’s Malty Seeded Flour Carr’s Strong White Flour


Place the flours, rosemary, salt, sugar and yeast into a large bowl. Add the oil and water, using enough water to make a dough.

Tip onto a lightly floured surface and knead for approx 5 minutes. Put back into the bowl, cover with cling film and leave until doubled in size. This should take around 1 hour depending on the warmth of your kitchen.

Cut the onions into rings and cook slowly with some olive oil until nice and soft. Fry the Cumberland Sausages.

Tip the dough back onto the lightly floured surface, knead well then cut into two. Roll or gently pull into an oval shape about 30 x 15cm. Spoon the onions on one side of the oval, leaving a few for the top. Cut the sausages in half, widthwise and place on top of the onions, crumble the cheese on top, then fold the dough in half lengthwise to cover the mixture.

Place each loaf onto a greased baking sheet lined with parchment. Sprinkle the top with the remaining onion and cheese and drizzle over a little olive oil. Loosely cover with cling film and leave in a warm place until risen, approx. 30 minutes.

Remove cling film, drizzle a little extra olive oil and sprinkle with a few rosemary leaves and sea salt. Bake in a preheated oven at 220°C (Fan 200°C, Gas Mark 7) for 15 minutes.

Serve warm or cold.

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