‘Tis the season for the simple sausage and bacon to shine. Easy and quick to cook, chipolatas and bacon are not only the essential accompaniments to Christmas dinner, but with a little imagination they can make an impressive table centrepiece and amazing party appetisers.
Christmas is not a time for compromise. Helen Browning’s Organic Speedy Sausages are a chipolata-style sausage that are 96% organic pork and gluten-free. Her bacon is dry cured by hand and left to mature for twelve days to allow the full flavour to emerge. All of Helen’s pork products are sourced from her farm in Wiltshire and like-minded farmers.
The flavoursome bacon is excellent for laying across the turkey to prevent it drying out, and the Speedy Sausages add a spicy kick when added to the turkey or roast potatoes for the last 25 minutes of cooking time.
Helen Browning’s Organic Speedy Sausages (from frozen or fresh)
Wrap with Helen Browning’s Organic Streaky Bacon (smoked or unsmoked? Your choice)
Sprinkle with a little olive oil and pop in the oven at 200ºC, Gas mark 6, for 10-15mins depending on how crispy you like your pigs in blankets
Ingredients: Helen Browning’s Organic Streaky Bacon, Organic Asparagus, Sea Salt and Black Pepper
Ingredients: Helen Browning’s Organic Streaky Bacon, Organic Wholemeal Bread, Stilton and Cream Cheese
Serve warm for optimum delight
Ingredients: Helen Browning’s Organic Hot Dogs & Helen Browning’s Organic Streaky Bacon, Organic Peppers
Ingredients: Helen Browning’s Organic Back Bacon, Organic Black Pudding, Wholemeal bread and Dried Apricots
Pile high and serve warm
Ingredients: Helen Browning’s Organic Streaky Bacon, Organic Cauliflower & Stilton (or any strong cheese you prefer)
Cook the spaghetti as per instructions on the pack; spin it around with a fork to ensure it doesn’t stick together. Mix the egg yolks, cream and Parmesan in a bowl.
Chop the bacon and fry it until crispy, then drain it on kitchen paper.
When the pasta is cooked, drain it and return to the pan. Set the pan to a low heat, add the crispy bacon and egg mixture and toss for 30 seconds or so. The residual heat from the bacon and pasta will cook the eggs – just keep your tossing time to a minimum so they don’t scramble.
Tuck in and enjoy!
image courtesy of digipam
Fine dice all of the bacon and cook in a frying pan on a medium heat until the fat has rendered out and the bacon bits are evenly crispy. Drain off the bacon fat but do not discard either the fat or the bacon. Add the bacon fat to the 300 ml of sunflower oil and put to one side for later.
Put the 3 yolks into a spacious mixing bowl along with the Worcestershire sauce, mustard and crushed garlic. Slowly incorporate the oil/fat mixture into the yolks, whisking all the time. If the mixture becomes too stiff add a little warm water. If you haven’t made mayonnaise before, you may wish to refer to some simple instructions here, courtesy of the Beeb. Season to taste – you may want to add a little lemon juice. Finally take the bacon pieces and stir into the mayo.
Place 4 eggs into cold salted water; bring to the boil and turn down immediately to a simmer. Simmer for 7 minutes, drain and cool under running cold water. Peel the eggs once cooled. Mix the sausage meat, pepper, paprika and thyme. Take a quarter of the meat mixture in hand and flatten out into as thin a disc as possible; place the egg into the centre and wrap the sausage meat around it, ensuring that there aren’t any gaps and the sausage meat evenly encloses the egg.
Roll the wrapped eggs in flour – so that there is a fine film of flour on the meat – dip into the egg and then finally roll in the dried breadcrumbs. Deep fry the eggs for 4 minutes on a high heat and then transfer the scotch eggs to a preheated 180 degree oven for a further 6 minutes. A thousand miles from anything you will ever buy.
Melt the butter and oil together gently in a small frying pan. Add the onion, stir, cover and cook very gently for 10 minutes. Add sugar, stir, cover and cook for another 5 minutes. Add water, stock cube, mustard powder and simmer gently to reduce. Stir occasionally. Season to taste.
Boil 250gm of organic potatoes until soft. Add salt and pepper to taste. Mash vigorously until light and fluffy.
Create a Hedgehog effect by poking the cooked speedy sausages into mash. Pour over the onion gravy. Provide non-swimmers with armbands.