Pork & Apple Sausages
served with Parmesan & Bacon Potato Cakes and Caramelised Apple.
Serves 10
Ingredients
- 2kg (41⁄2lb) floury potatoes, such as Maris Piper
- 250g (8oz) smoked streaky bacon, chopped and cooked until crispy
- 125g (4oz) parmesan, finely grated
- 3 egg yolks
- 50g (2oz) plain flour, seasoned
- Sunflower oil for frying
- 3 eating apples, cored and sliced
- 2 tablespoons Demerara sugar
- 20 British pork and apple sausages
Method
- Cook the potatoes then mash until smooth. Stir in the bacon, parmesan and egg yolks. Season to taste.
- Divide the mixture into 10 even portions and shape into cakes. Coat the cakes with seasoned flour and chill until needed.
- When ready to serve; spread the apple slices on a baking sheet and sprinkle with Demerara sugar, place in a hot oven (220°C /440°F / Gas mark 7) and cook for about 15 mins until caramelised. Meanwhile, grill the sausages until cooked through. For the potato cakes, heat a little oil in a frying pan and cook for 3–4 mins each side, until heated through and golden.
- Place a potato cake on each plate and top with the sausages and caramelised apple slices.
Note: Alternatively make the potato cakes (which can be made and cooked in advanced, then re-heated in the oven when required) smaller and serve 3–4 per person.
Recipe courtesy of BPEX.
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