Catherine Wheel Sausage Recipe with Celeriac Mash

Sticky honey and mustard catherine wheel sausage with pears, cobnuts and celeriac mash

  • serves 4
  • Easy

Check out this comforting sausage recipe with chipolatas and creamy celeriac mash. It’s not just the name that makes this dish perfect for a bonfire or firework party. The mix of sticky, sweet, savoury and a pop of heat from the mustard is exactly the kind of thing you want to be eating on a cold autumn night – fire blazing, scarves done up tightly and sparklers at the ready

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Ingredients

CELERIAC MASH

  • celeriac 750g, peeled and roughly chopped
  • milk 100ml, hot
  • butter 50g
  • spring onions 6, chopped

SAUSAGE AND PEARS

  • pork chipolatas 12, (make sure that they’re joined together)
  • pears 3, ripe
  • butter a knob
  • perry or cider a small glass
  • wholegrain mustard 1 tbsp
  • runny honey 2 tbsp

TO SERVE

  • cobnuts or hazelnuts 100g, chopped

Method

  • Step 1

    Tip the celeriac into a large pan and cover with water. Add a pinch of salt and bring to the boil – simmer for 20 minutes until tender, then drain. Return the cooked celeriac to the pan and mash roughly. Stir in the hot milk, butter, spring onions and some seasoning, then mix well. Put a lid on the pan and keep warm until the sausages are ready.

  • Step 2

    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 or metal skewers through at right angles to secure.

  • Step 3

    Halve the pears and take out the cores with a melon baller. Fry the sausage in a large frying pan on a medium heat for 10 minutes on each side until browned all over. Drop the knob of butter into the pan, then add the pears. After 5 minutes, stir in the perry/cider, mustard and honey – season, then put a lid on the pan and simmer on low for 15 minutes, turning the pears and sausage intermittently. Serve with a scattering of chopped cobnuts and the celeriac mash on the side.

Recipe extracted from The Orchard Cook by Stuart Ovenden (£25, Clearview Books).

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Nutritional Information

  • Kcals 743
  • Fat 53g
  • Saturates 17.5g
  • Carbs 36.1g
  • Sugars 28.7g
  • Fibre 17.3g
  • Protein 19.7g
  • Salt 2g
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