Name: Sausage Sensation Taylor Made for Christmas
Ingredients: 1 bn Mixed fresh herbs - chervil; parsley, sage,; ; oregano and chives; 7 tb Olive oil; 1/2 Lemon; juice of; 450 g Cocktail sausages; 100 ml Plain flour; 100 ml Beaten eggs; 100 ml Milk; 2 tb Chopped fresh parsley; 3 Rashers smoked back bacon; 1 400 gram pac mixed broccoli and cauliflower; ; florets; 300 ml Chicken stock; 2 tb White wine; 1 30 1/2 grams bread sauce mix; 1 400 gram pac crispy coated potato slices; 2 Cloves crushed garlic; 15 g Butter; 4 tb Cranberry sauce; about; Salt and pepper

Oftentimes Christians place their ultimate identity in the same things unbelievers do – occupation, ethnicity, accomplishments, health, body composition, personality, station in life and interests. Possibly your identity is not based on what you think about yourself, but entirely by what others think about you. In other words, we think we are who what we think others think we are. All of this is subChristian!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats		Ready, Steady, Cook	2	servings

INGREDIENTS

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

INSTRUCTIONS

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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