Sticky honey and mus­tard cather­ine wheel sausage with pears, cob­nuts and cele­riac mash

Olive - - COOK -

40 MIN­UTES | SERVES 4 | EASY

It’s not just the name that makes this dish per­fect for a bon­fire or fire­work party. The mix of sticky, sweet, savoury and a pop of heat from the mus­tard is ex­actly the kind of thing you want to be eat­ing on a cold au­tumn night – fire blaz­ing, scarves done up tightly and sparklers at the ready.

CELE­RIAC MASH

cele­riac 750g, peeled and roughly chopped

milk 100ml, hot

but­ter 50g

spring onions 6, chopped

SAUSAGE AND PEARS

pork chipo­latas 12 (make sure that they’re joined to­gether)

pears 3 ripe but­ter a knob perry or cider a small glass

whole­grain mus­tard 1 tbsp

runny honey 2 tbsp

TO SERVE

cob­nuts or hazel­nuts 100g, chopped

• Tip the cele­riac into a large pan and cover with wa­ter. Add a pinch of salt and bring to the boil – sim­mer for 20 min­utes un­til ten­der, then drain. Re­turn the cooked cele­riac to the pan and mash roughly. Stir in the hot milk, but­ter, spring onions and some sea­son­ing, then mix well. Put a lid on the pan and keep warm un­til the sausages are ready.

• Un­twist the links be­tween the chipo­latas and push the sausage meat up to­wards one end to make one long sausage. Roll the sausage into a spi­ral and push a cou­ple of wooden or me­tal skew­ers through at right an­gles to se­cure.

• Halve the pears and take out the cores with a melon baller. Fry the sausage in a large fry­ing pan on a medium heat for 10 min­utes on each side un­til browned all over. Drop the knob of but­ter into the pan, then add the pears. Af­ter 5 min­utes, stir in the perry/cider, mus­tard and honey – sea­son, then put a lid on the pan and sim­mer on low for 15 min­utes, turn­ing the pears and sausage in­ter­mit­tently. Serve with a scat­ter­ing of chopped cob­nuts and the cele­riac mash on the side.

PER SERV­ING 743 KCALS | FAT 53G SATURATES 17.5G | CARBS 36.1G | SUG­ARS 28.7G FI­BRE 17.3G | PROTEIN 19.7G | SALT 2G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.