British Sausage Week 2015 (2-8 November) is challenging the nation to reconsider the humble banger and Michel Roux Jr is helping to lead the campaign.
Michel will award the best sausages in retailers, independent butchers/farm shops and catering establishments following the nationwide competition, which has drawn well over 700 entries. This will ensure the great British public can always tuck into a top notch pork sausage, like those produced under the Red Tractor pork scheme.
Michel is also sharing a range of stylish new recipes, and here we present his Pork & Leek Sausage Bourguignone and Wasabi Duchess Potato with Honey and Soy Glazed Sausage.
For more information on British Sausage Week click here
Pork & Leek Sausage Bourguignone
A French classic with a British Twist!
Ingredients (serves 4):
- 8 Pork & Leek Sausages
- 12 button onions peeled
- 12 button mushrooms
- 2 carrots peeled and sliced
- 500ml strong red wine
- 500ml beef stock
- 2 cloves garlic crushed
- 2 tbsp butter
- 1 tbsp plain flour
- Salt, pepper
- 2 tsp sugar
- 1 spring thyme
- 1 bay leaf
Method:
- Boil the wine with the thyme, bay leaf and sugar until reduced by half, pass through a sieve and set aside.
- Cook the onions in a saucepan until golden using all the butter, then add the flour, garlic and mix well with a wooden spoon. Pour in the wine and stock, bring to the boil, add the mushrooms and carrots.
- Lightly grill the sausages until coloured but not cooked through. Add these to the red wine sauce and continue to simmer for 20mins.
- Check the seasoning, sprinkle with a little chopped parsley and serve with either a creamy mashed potato or buttered new potatoes.
Wasabi Duchess Potato with Honey and Soy Glazed Sausage
Ingredients (serves 4):
- 3 baked potatoes, mashed
- 2 tbsp butter
- 4 yolks
- Salt, wasabi paste to taste
- 6 pork sausages
- (Cumberland sausages are a good option)
- 1 red chilli
- 2 tbsp honey
- 6 tbsp soy
- 1 lime juiced
Method:
- Take the mashed potato and whilst still warm beat in the butter, yolks and seasoning, adding as much wasabi as you like.
- Place this in a piping bag with a star nozzle; pipe onto a non-stick tray circles the shape of doughnuts with a hole in the middle.
- Take the skin off the sausages and shape the meat into 4 balls that fit into the hole of the doughnut.
- Bake in oven at 200ºC for 10mins. The sausage meat should be cooked and the potato golden.
- Bring the honey, soy and lime juice to the boil and then simmer until sticky.
- Use to glaze the sausage meat, then sprinkle thinly sliced chilli on top for a real kick.
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