Ingredients Jump to Instructions ↓

  1. 1 bunch Mixed fresh herbs - chervil; parsley, sage,

  2. ; oregano and chives

  3. 7 tablespoons Olive oil

  4. 1/2 Lemon; juice of

  5. 450 grams Cocktail sausages

  6. 100 millilitres Plain flour

  7. 100 millilitres Beaten eggs

  8. 100 millilitres Milk

  9. 2 tablespoons Chopped fresh parsley

  10. 3 Rashers smoked back bacon

  11. 1 400 gram pac mixed broccoli and cauliflower

  12. ; florets

  13. 300 millilitres Chicken stock

  14. 2 tablespoons White wine

  15. 1 30 1/2 grams bread sauce mix

  16. 1 400 gram pac crispy coated potato slices

  17. 2 Cloves crushed garlic

  18. 15 grams Butter

  19. 4 tablespoons Cranberry sauce; about Salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220c/425f/Gas 7. Preheat a four hole Yorkshire pudding pan in the oven.

  2. 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.

  3. Heat 1 tbsp oil in a frying pan, add 12 sausages and fry for about five minutes to brown.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Cut the stalks off the broccoli, cook the florets in a pan of boiling water for 3-4 minutes and drain.

  11. 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.

  12. 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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