Sausage whirls with apples and mash Recipe

Name: Sausage whirls with apples and mash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 454 g Cumberland pork sausages; 200 g shallots, halved; 5 Cox apples, cored and cut into wedges; 300 ml vegetable stock, made using 1 stock cube; 1 tbsp vegetable oil; 1 tbsp dark brown soft sugar; 800 g Maris Piper potatoes, peeled and roughly chopped; 50 ml semi-skimmed milk; 20 g slightly salted English butter; 300 g dwarf green beans

Ingredients

454 g Cumberland pork sausages
200 g shallots, halved
5 Cox apples, cored and cut into wedges
300 ml vegetable stock, made using 1 stock cube
1 tbsp vegetable oil
1 tbsp dark brown soft sugar
800 g Maris Piper potatoes, peeled and roughly chopped
50 ml semi-skimmed milk
20 g slightly salted English butter
300 g dwarf green beans

	PREP TIME 5m	COOK TIME 45m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Preheat the oven to 200°C, fan 180°C, gas 6. Untwist all of the sausages, then squeeze the sausage meat evenly along the entire casing until there are no gaps.
Twist the long sausage in 3 places, so you have 4 equal lengths. Cut into 4, then coil each sausage to form 4 spirals, securing each one with a small flat bamboo skewer.
Put the sausages, shallots, apples and stock in a large roasting tray, then drizzle over the oil and sprinkle over the sugar.
Roast for 30 minutes until everything is cooked through and caramelised.
Meanwhile, boil the potatoes in a large pan of water and cook for 15-20 minutes until tender.
Drain, then add the milk and butter, season with freshly ground black pepper and mash until smooth.
About 5 minutes before the sausages have finished cooking, bring a pan of water to the boil, add the beans and cook for 3-4 minutes until tender, then drain.
Serve the sausage whirls, apples and shallots with the mash and green beans, with any pan juices drizzled over the top.