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Sticky honey and mustard Catherine wheel sausage with pears, cobnuts and celeriac mash
Serves 4 Starters and mains
Ingredients
- 750g celeriac, peeled and roughly chopped
- 100ml whole milk, hot
- 50g butter
- 6 spring onions, chopped
For the sausage and pears
- 12 good-quality pork chipolata sausages (joined together)
- knob butter
- 3 ripe pears, halved and coredwith a melon baller
- small wine glass dry perry or cider
- 1tbsp wholegrain mustard
- 2tbsp honey
- 100g fresh cobnuts, chopped,to serve
- 2 wooden skewers, soaked in water
Method
Tip the celeriac into a large pan, cover with water, add a pinch of salt and bring up to the boil. Simmer for around 20 minutes until tender, then drain. While it cooks, untwist the links between the chipolatas and push the sausage meat up towards one end to make one long sausage. Roll the sausage into a spiral and push a couple of wooden skewers through at right angles to secure. Fry the sausage in a large pan on a medium heat for 10 minutes on each side until browned all over. Meanwhile, return the cooked celeriac to the pan and mash. Stir in the hot milk, butter and spring onion, season, then mix well. Pop the lid on the saucepan and keep warm until the sausages are ready. Drop a good knob of butter into the pan with the sausage, then add the pear halves. After 5 minutes, stir in the perry or cider, mustard and honey. Season, then pop a lid on the pan and simmer on low for 15 minutes, turning the pears and sausage intermittently. Serve with a good scattering of cobnuts and the celeriac mash on the side.
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