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


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


  • 100g cobnuts or hazelnuts, chopped


  • 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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