Fig was over for dinner and Sarah-jane Adventures on Tuesday evening and the weather was a bit grotty and wet so I decided to cook this recipe that I got from a Sainsbury’s recipe card – it’s basically bangers and mash but that seemed entirely appropriate for such an autumnal evening. It makes a rather tasty dish and I made a couple of little alterations to the recipe which seemed to work nicely. I added a large sliced leek and used an equal amount of vegetable stock and dry cider, which made a larger amount of ‘gravy’ than the original recipe would’ve but extra gravy is no bad thing!
I served it with wasabi mash, roasted asparagus and steamed broccoli and black cabbage.
454g pack of Cumberland (or your preferred pork) sausages
200g of shallots, peeled and halved
1 large leek, sliced
3 Cox apples, cored and cut into wedges
200ml of vegetable stock
200ml of dry cider
1 tablespoon of olive oil
1 tablespoon of soft dark brown sugar
For the Mash:
3 large baking potatoes, peeled and quartered
1 generous glug of olive oil
A good squeeze of wasabi paste
Pre-heat the oven to 200.
Untwist the links between the sausages to make one long sausage and squeeze the meat evenly along the entire casing until there are no gaps.
Twist the long sausage in two places to create three even sausages and then cut into three. Curl each sausage into a spiral and fix into place with a cocktail stick.
Put teh sausages, shallots, apples and leek into a large roasting dish. Pour over the stock and cider, drizzle with oil and sprinkle with the sugar.
Roast in the oven for 30 minutes or so until everything has cooked, the sausages are golden and the sugar has caramelised.
Meanwhile make the mash and steam/roast the over vegetables.
Serve the sausage whirls on a bed of apples, leeks and shallots with the juices from the pan poured over the top.
It’s a good job that it’s a tasty recipe as I went to my friend Phil’s last night for dinner and by coincidence he cooked exactly the same recipe!!