Speldhurst Sausage winter warmer

Cassoulet

serves 4     1hr 30mins     24 Cocktail Sausages (pre-cooked)

Full List of Ingredients >

• 24 Chipolatas (pre-cooked)
• 1 Banana Shallot, Finely Chopped
• 1 Tablespoon of vegetable oil
• 2 Cloves Garlic, Crushed
• 2 Sticks Celery, Chopped
• 10 Button Mushrooms, Sliced
• 1 Red Chilli, Finely chopped
• 500g Boiled New Potatoes
• 1 Tin Cannellini Beans, Drained
• 4 Tins Chopped Tomatoes
• 2 Tablespoons Tomato Puree
• 2 Tablespoons Sweet Chilli Dipping Sauce
• 125g Caster Sugar
• 400ml Beef Stock
• Salt & Pepper to Taste
• Handful of Chopped Parsley to Garnish

1. Sweat off shallots, garlic, celery, mushrooms and red chilli in oil in a heavy bottom pan.
2. Add the precooked Sausages, chopped tomatoes, tomato puree, beef stock, sugar and chilli sauce. Season to taste.
3. Bring up to the boil and simmer for an hour. It should thicken and reduce, intensifying the flavour.
   
4. Add beans and potatoes and keep on the heat for a further 20 minutes.
   
5. Serve in bowls with crusty bread and garnish with Parsley.
   

Speldhurst Sausage snack

Scotch Eggs

serves 4     20 mins     400g Speldhurst sausage meat

Full List of Ingredients >

• 400g Speldhurst sausage meat (6 Sausages)
• 4 Eggs + 1 for egg wash
• 200g Bread crumbs (Chef recommends Panko)
• 200g flour
• Splash of milk for egg wash

1. Bring pan of water to the boil, boil eggs for 6 minutes.
2. Refresh eggs by placing in cold water. Peel eggs.
   
3. Wrap with 100g sausage meat each, making sure you have even covering all the way round each egg.
   
4. Flour, egg and breadcrumb the sausage covered eggs.
   
5. Deep fry for 8 minutes. This will leave the middle of the egg a little runny.
   
6. To serve, cut in half and accompany with baby leaf salad and mustard mayonnaise.
   

A Speldhurst classic

Bangers and mash

serves 4     30 mins     8 Speldhurst Sausages

Full List of Ingredients >

• 8 Speldhurst Sausages
• 2 onions, sliced
• Half teaspoon dried mixed herbs
• Half teaspoon English mustard
• 600ml Beef Stock
• Salt and black pepper
• Two teaspoon softened butter
• Two teaspoon plain flour
• 900g potatoes, peeled and chopped
• 50g butter
• 100ml milk
• 300g frozen peas

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the sausages into a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further five minutes, or until they have a good colour on the outside.
3. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.
4. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
5. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
6. Cook the peas in a saucepan of boiling water for 2-3 minutes, or steam them for 1-2 minutes. Drain thoroughly and set aside.
7. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mix and whisk until combined. Stir over a medium-high heat for 2-3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1-2 minutes.
8. Serve the sausages, mash and peas with the onion gravy spooned over.