A Giveaway for National Sausage Week & Recipe for Sausage Souflette – CLOSED

This giveaway has now closed. Thanks to all who took part. Please see my giveaways page for the winners and more prizes.

This week, from the from the 31st October is the 6th November is National Sausage week.  I know these things are by and large made up by the PR  people, but when I like the subject of these weeks or days I will embrace them wholeheartedly.

To co-incide with the week Jacqui Small are excited to announce the publication of Sausages by Paul Gayler Executive Chef de Cuisine at The Lanesborough Hotel.

With over 100 mouthwatering sausage recipes, this comprehensive book showcases the diversity and versatility of the humble sausage – one of the world’s favourite foods. From familiar classic sausage dishes to innovative modern combinations, Sausages has them all.

Recipe: Sausage Souflette

This dish is based on a traditional cottage pie but instead of mashed potato, I use parsnip and swede –two of my favourite root vegetables – to make a deliciously light and airy soufflé-style topping. Beneath the topping lies a rich red-wine-braised sausage mix with mushrooms and shallots. Serve with buttered cabbage and enjoy!

2 tbsp olive oil
200g (7oz) dry-cure back bacon, cut into small dice
10 Cumberland (see p.31) or Lincolnshire sausages (see p.30), each cut into 4
300g (11oz) shallots
400g (14oz) carrots, peeled and cut into 1cm (1/2in) slices
1 tsp caster sugar
2 tbsp plain flour
300ml (1/2 pint) red wine
1 tsp finely chopped thyme leaves
100ml (31/2fl oz) Madeira (preferably sweet)
600ml (1 pint) beef stock
200g (7oz) small portobello mushrooms, cut into 1cm (1/2in) slices

FOR THE TOPPING

450g (1lb) swedes
450g (1lb) parsnips
25g (scant 1oz) unsalted butter
25g (scant 1oz) plain flour
100ml (3 1/2fl oz) full-fat milk
2 large free-range eggs, separated
75g (21/2oz) Cheddar cheese, coarsely grated
Salt and freshly ground black pepper

1 Preheat the oven to 190°C (375°F/Gas 5).

2 Heat the oil in a non-stick frying pan over a medium heat. Add the bacon and sausage pieces and fry for 1–minutes, turning occasionally until golden. Remove to a plate with a slotted spoon and set aside.

3 Soak the shallots in very hot water for 5 minutes, then peel and cut in half.

4 Add the shallots and carrots to the pan and fry, turning regularly until golden, about 2–3 minutes, then sprinkle over the sugar and cook, stirring, until lightly caramelised. Sprinkle over the flour and cook, stirring, for 1 minute more.

5 Add the wine and stir well, then add the thyme, Madeira and beef stock.  Reduce the heat and simmer for 15–20 minutes.

6 Add the sliced mushrooms, return the bacon and sausages to the sauce,and simmer for 10 minutes more, until the sauce is thick. Transfer to an ovenproof casserole or gratin dish.

7 Meanwhile, make the topping. Peel the swede and parsnips, remove the woody core from the parsnips, then cut both vegetables into small chunks.

Put in a pan of lightly salted water, bring to the boil, reduce the heat and cook for 25–30 minutes, or until the vegetables are very tender.

8 Remove from the heat, drain well, mash thoroughly with a potato masher or potato ricer, then return to the pan over a low heat to dry. Season well with salt and pepper to taste and set aside.

9 Melt the butter in a pan over a low heat and when it is hot, add the flour and cook gently for 1 minute, stirring continuously with a wooden spoon. Gradually add the milk and bring to the boil, stirring all the time. Cook for 2–3 minutes, stirring, until the mixture is smooth and thick.

10 Remove from the heat, add the mashed vegetables, then beat in the egg yolks.

11 Whisk the egg whites in a clean bowl until stiff but not dry, then fold lightly into the mixture.

12 Spread the soufflé mixture over the sausages and sprinkle with the cheese.

13 Transfer to the preheated oven and bake for 20–25 minutes, until the topping is risen and golden. Serve immediately.

Recipe and photo from Sausages by Paul Gayler, published by Jacqui Small

Win 1 of 3 Copies of Sausages by Paul Gayler

RULES

This giveaway is open to all readers who live in the UK. The winner will be chosen using an online randomiser and announced on this page.

The prize is 3 copies of Sausages by Paul Gayler.

I am running this competition on behalf of Jacqui Small who will be responsible for sending the prizes to the winner. Their decision is final and no correspondence will be entered into.

Instructions form part of the terms and conditions

Entries using any software or automated process to make bulk entries will be disqualified. The winner will be contacted by e-mail, if they do not respond within 2 weeks another winner may be choosen.

There is one main way to enter and several ways to get bonus entries, including bonus daily entries. Follow the instructions in the form below.

Closing date: Midnight Monday 28th November

For a chance of winning simply fill in the form below. If there is no form then hit refresh and it should appear. Make a comment on the blog and fill in the form below for a chance to enter.

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