Try this Sausage Sensation Taylor Made for Christmas recipe, or contribute your own.
Suggest a better descriptionPreheat 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. NOTES : Chef - Nick Nairn Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 2 servings | ||
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Calories: 1216 | ||
Calories from Fat: 805 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.4g | 119 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 41.1g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 388.6mg | 120 % | |
Sodium 2091.4mg | 72 % | |
Potassium 1401mg | 37 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 35.2g | ||
Protein 58.8g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1216
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