| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Walls |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 1 |
|
454 g pkt Wall's Pork Sausages |
| 2 |
|
Red skinned apples; cored and cut into |
|
|
; thick wedges |
| 2 |
|
Green skinned apples; cored and cut into |
|
|
; thick wedges |
| 3 |
md |
Parsnips; cut into chunks |
| 2 |
tb |
Cider vinegar |
| 1 |
bn |
Spring onions; trimmed |
| 150 |
g |
Mangetout; cut in half (5oz) |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Tomato puree |
| 150 |
ml |
Chicken stock; (1/4pt) |
| 3 |
tb |
Cider |
| 1 |
tb |
Double cream |
|
|
Tarrogan leaves |
INSTRUCTIONS
TO GARNISH
1. Heat the butter in a large pan and cook the sausages for 10
minutes over a high heat, turning occasionally until golden. Using a
slotted spoon transfer the sausages to a plate and keep warm. Drain
off two thirds of the fat, add the apples and cook for 2 minutes,
turning occasionally. Stir in the parsnips, cider, spring onions,
mangetout, seasoning, tomato puree, stock and sausages.
2. Bring to the boil, cover and simmer for 20 minutes. Uncover and
remove the sausage mixture with a slotted spoon and keep warm.
3. Bring the pan juices back to the boil, add the cider and boil
rapidly until reduced and thickened. Stir in the cream and return the
sausage mixture. Serve immediately garnished with tarragon leaves.
Cooks Tips If you are not keen on cider use a dry white wine instead.
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