Coiled Sausage Bake with Toffee Apple Gravy, Mash and Spring Greens
This Autumn, a coiled sausage in puff pastry with smooth toffee apple sauce is sure to warm you up.
Swaledale Butchers sent us a voucher to use on their website, and we opted for the Cumberland Coiled Sausages, so we could share with you one of our mouth-watering family friendly and fun dishes we make; a meaty, rich and creamy meal. What more could you want during these colder months?!
The Cumberland coiled sausages from Swaledale are full of flavour and flavoursome. It’s a good sized sausage, one will feed 2. It’s a dense sausage (just how I like them), with a nice rustic texture, and full of flavour.
It’s a simple dish to make, but packed full of great textures and flavours. A hearty and warming dish.
Ingredients
For 4 people
beef stock cube
6 white potatoes
2 Cumberland Coiled Sausages
A pack of rolled puff pastry
Spring greens
2 red apples
Method:
Preheat the oven: 200°C / 180°C (fan)/ Gas 6
Place baking-paper to your baking tray, and boil the kettle.
Unroll the puff pastry and add it to baking tray, then place the Swaledale Cumberland coiled sausages to the puff pastry. Bake in the pre-heated oven for 25-30 min or until the pastry is golden and the sausage is cooked through.
Once you’ve placed your Cumberland coiled sausages on puff pasty into the oven, move to making the mash:
Peel and chop the potatoes and add them to a sauce pan of boiled water (add a pinch of salt) Bring to the boil. Reduce the heat to medium and leave for 15 minutes. Drain the potatoes and pop them back into the pan to.
Whist the potatoes are cooking, slice the apples into thin pieces (I prefer skin on), throw the core away.
Heat a large sauce pan and add a generous knob of butter over a medium heat. Once melted, add the sliced apple with 3 tsp sugar and cook for 5 minutes / until caramelised.
While the apple caramelises, dissolve 1/2 Knorr beef stock cube in 250ml boiled water.
Once caramelised, add 2 tsp flour and give everything a good stir, until you form a paste.
Slowly stir the beef stock into the paste and cook for 5 min or until a smooth, and thick.
Heat a separate pan of boiled water with a pinch of salt over a high heat and add the spring greens. Cook for 2-3 min or until tender. Drain the spring greens and return to the pan.
Back to the potatoes – put them a low heat and add a knob of butter and a splash of milk. Season with a pinch of salt and mash until you get your preferred mash texture.
Cut the bonfire banger bake in half and add the mash, spring greens and slowly pour the toffee apple gravy.
Yum!
