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Ingredientes
- 1 bn Mixed fresh herbs - chervil, parsley, sage, oregano and chives
- 7 Tbsp. Extra virgin olive oil
- 1/2 x Lemon, juice of
- 450 gm Cocktail sausages
- 100 ml Plain flour
- 100 ml Beaten Large eggs
- 100 ml Lowfat milk
- 2 Tbsp. Minced fresh parsley
- 3 x Rashers smoked back bacon
- 1 x 400 gram pac mixed broccoli and cauliflower florets
- 300 ml Chicken stock
- 2 Tbsp. White wine
- 1 x 30 1/2 grams bread sauce mix
- 1 x 400 gram pac crispy coated potato slices
- 2 x Cloves crushed garlic
- 15 gm Butter
- 4 Tbsp. Cranberry sauce, about
- Â Â Salt and pepper
Direcciones
- Preheat the oven to 220c/425f/Gas 7. Preheat a four hole Yorkshire pudding pan in the oven.
- 1 Pick the leaves off the herbs and place in a bowl with chives. Drizzle over 1 tbsp extra virgin olive oil and lemon juice, season and toss together.
- 2 Heat 1 tbsp oil in a frying pan, add in 12 sausages and fry for about five min to brown.
- 3 Sieve the flour into a bowl, add in the beaten Large eggs and beat to make a thick batter. Gradually beat in the lowfat milk and season. Place three sausages in each compartment of the Yorkshire pudding tin and cover with batter.
- 4 Cook in the oven for about 15 min, or possibly till the sausages are cooked through and the pudding is golden and well risen. Serve on a plate and sprinkle over the minced parsley.
- 5 Chop the fatty ends off the bacon rashers and cut the rashers in half.
- Wrap a piece of bacon around each of six sausages and secure with a cocktail stick.
- 6 Heat 1 tbsp oil in an ovenproof frying pan, add in the wrapped sausages and cook for five min. Transfer the pan to the oven and continue cooking for a further 3-5 min, or possibly till cooked through.
- 7 Fry the minced bacon in a pan with 1 tbsp oil till crisp. Slice the cauliflower and add in to the pan with the chicken stock and white wine, bring to a simmer and cook for 5-6 min. Whisk in the bread sauce mix to make a smooth sauce and serve with the bacon wrapped sausages.
- 8 Cook the potatoes according to the packet instructions. Heat 2 tbsp oil in a large frying pan, add in the remaining sausages and cook for about eight min, or possibly till cooked through.
- 9 Cut the stalks off the broccoli, cook the florets in a pan of boiling water for 3-4 min and drain.
- 10 Return the broccoli to a dry pan, add in the crushed garlic, butter and 1 tbsp oil, heat through and season. Transfer to a food processor and blitz till smooth.
- 11 Arrange the potato slices on a plate, add in a spoonful of broccoli puree and cranberry sauce to each and top with the sausages.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 2 servings | |
| Calories 793 | |
| Calories from Fat 543 | 68% |
| Total Fat 61.42g | 77% |
| Saturated Fat 13.56g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 436mg | 18% |
| Potassium 734mg | 21% |
| Total Carbs 46.91g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 18.65g | 12% |
| Protein 15.48g | 25% |
