Get outdoors and cook up a storm with this irresistible recipe for campfire cider sausages from Yeo Valley
www.yeovalley.co.uk
Serves 4
- Oil 1 tsp
- Cumberland sausage ring 600g
- Onion 1, finely sliced
- Cider 150ml
- Wholegrain mustard 2 tsp
- Honey 1 tbsp
- Yeo Valley single cream 100ml
- Insert 2 wooden skewers, in a cross shape, into the sausage to pin it into a spiral. Heat the oil in a heavy based frying pan, large enough to take the sausage wheel.
- Cook the sausage on a medium low heat for 10 minutes until browned. Turn the sausage over and cook for a further 5 minutes.
- Lift the sausage out, spread the onions into the pan, stir into the pan juices then replace the sausage on top. Continue to cook gently for a further 5-10 minutes until the onions are soft and the sausage is cooked through.
- Remove the sausage from the pan and set aside. Spoon off any excess fat then stir the mustard and honey into the pan. Pour in the cider and bubble for 2 minutes before stirring in the cream and seasoning to taste.
- Divide the sausage into 4 and pour over the cider sauce. Turn over to brown the other side, then remove from the heat and spoon over 1 tbsp of the honey dressing.
- Toss the salad in the rest of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile on the nuts and figs and finish with the last of the cheese. Serve immediately.
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You will need
- Oil 1 tsp
- Cumberland sausage ring 600g
- Onion 1, finely sliced
- Cider 150ml
- Wholegrain mustard 2 tsp
- Honey 1 tbsp
- Yeo Valley single cream 100ml
Method
- Insert 2 wooden skewers, in a cross shape, into the sausage to pin it into a spiral. Heat the oil in a heavy based frying pan, large enough to take the sausage wheel.
- Cook the sausage on a medium low heat for 10 minutes until browned. Turn the sausage over and cook for a further 5 minutes.
- Lift the sausage out, spread the onions into the pan, stir into the pan juices then replace the sausage on top. Continue to cook gently for a further 5-10 minutes until the onions are soft and the sausage is cooked through.
- Remove the sausage from the pan and set aside. Spoon off any excess fat then stir the mustard and honey into the pan. Pour in the cider and bubble for 2 minutes before stirring in the cream and seasoning to taste.
- Divide the sausage into 4 and pour over the cider sauce. Turn over to brown the other side, then remove from the heat and spoon over 1 tbsp of the honey dressing.
- Toss the salad in the rest of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile on the nuts and figs and finish with the last of the cheese. Serve immediately.
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