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Catherine wheel sausage with watercress champ
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Total Time:
40 minutes
Crispy on the outside, tender on the inside - perfect for Bonfire Night!
Ingredients:
  • 10 Cumberland sausages
  • 6 bay leaves
  • olive oil
  • 1 kg Maris Piper potatoes
  • 300 ml full-fat milk
  • 1 bunch of watercress (30g)
  • 4 spring onions
  • 2 red onions
  • 25 g unsalted butter
  • 2 sprigs of fresh rosemary
  • 2 tablespoons plain flour
  • 1 litre organic chicken stock
  • 250 ml cider
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Form the sausage links into a spiral shape, securing with skewers. Tuck in bay leaves, brush with 1 tablespoon oil, and bake for 35-40 minutes until golden and crispy. Boil potatoes until tender, then drain and mash with milk, watercress, and spring onions. Season to taste and keep warm. For the gravy, sauté onions and rosemary in butter until soft. Stir in flour, then add stock and cider. Simmer until thickened. Serve sausage with mash, gravy, and the rest of the watercress.

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