Sausage sensation taylor made for christmas

2 servings

Ingredients

Quantity Ingredient
1 bunch Mixed fresh herbs - chervil; parsley, sage,
; oregano and chives
7 tablespoons Olive oil
½ Lemon; juice of
450 grams Cocktail sausages
100 millilitres Plain flour
100 millilitres Beaten eggs
100 millilitres Milk
2 tablespoons Chopped fresh parsley
3 Rashers smoked back bacon
1 400 gram pac mixed broccoli and cauliflower
; florets
300 millilitres Chicken stock
2 tablespoons White wine
1 30 1/2 grams bread sauce mix
1 400 gram pac crispy coated potato slices
2 Cloves crushed garlic
15 grams Butter
4 tablespoons Cranberry sauce; about
Salt and pepper

Directions

Preheat the oven to 220c/425f/Gas 7. Preheat a four hole Yorkshire pudding pan in the oven.

1 Pick the leaves off the herbs and place in a bowl with chives. Drizzle over 1 tbsp olive oil and lemon juice, season and toss together.

2 Heat 1 tbsp oil in a frying pan, add 12 sausages and fry for about five minutes to brown.

3 Sieve the flour into a bowl, add the beaten eggs and beat to make a thick batter. Gradually beat in the milk and season. Place three sausages in each compartment of the Yorkshire pudding tin and cover with batter.

4 Cook in the oven for about 15 minutes, or until the sausages are cooked through and the pudding is golden brown and well risen. Serve on a plate and sprinkle over the chopped parsley.

5 Chop the fatty ends off the bacon rashers and cut the rashers in half.

Wrap a piece of bacon around each of six sausages and secure with a cocktail stick.

6 Heat 1 tbsp oil in an ovenproof frying pan, add the wrapped sausages and cook for five minutes. Transfer the pan to the oven and continue cooking for a further 3-5 minutes, or until cooked through.

7 Fry the chopped bacon in a pan with 1 tbsp oil until crisp. Slice the cauliflower and add to the pan with the chicken stock and white wine, bring to a simmer and cook for 5-6 minutes. Whisk in the bread sauce mix to make a smooth sauce and serve with the bacon wrapped sausages.

8 Cook the potatoes according to the packet instructions. Heat 2 tbsp oil in a large frying pan, add the remaining sausages and cook for about eight minutes, or until cooked through.

9 Cut the stalks off the broccoli, cook the florets in a pan of boiling water for 3-4 minutes and drain.

10 Return the broccoli to a dry pan, add the crushed garlic, butter and 1 tbsp oil, heat through and season. Transfer to a food processor and blitz until smooth.

11 Arrange the potato slices on a plate, add a spoonful of broccoli puree and cranberry sauce to each and top with the sausages.

Converted by MC_Buster.

NOTES : Chef - Nick Nairn

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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