INGREDIENTS

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.

A Message from our Provider:

“Jesus: He’s holding your atoms together”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 690
Calories From Fat: 474
Total Fat: 53.7g
Cholesterol: 16.1mg
Sodium: 26.5mg
Potassium: 859.9mg
Carbohydrates: 49.3g
Fiber: 4.7g
Sugar: 15.5g
Protein: 4.3g