Posted on

UK Sausage Week Recipe Idea: Arthur Pipkins Premium Pork, Hickory and Chipotle Sausage with corn and Cajun rice

Arthur Pipkins Premium Pork, Hickory and Chipotle Sausage with corn and Cajun rice

Created especially for UK Sausage Week:

Arthur Pipkins Premium Pork, Hickory and Chipotle Sausage with corn and Cajun rice.

Download the Recipe Card

Ingredients

Serves 4

Directions

  • Wash the rice well, then cook in the vegetable stock for 10 minutes then add the Cajun seasoning and the pinto beans. Season to taste.
  • Boil the corn on the cob until tender (approx. 10 mins) and finish in a dry, scorching hot frying pan to add a blackened style appearance.
  • Rub with butter, a squeeze of fresh lime and the grated rind.
  • Grill the sausages for approx. 8 minutes or until thoroughly cooked.
  • Mix the chives through the soured cream.

To serve

Mound the rice and beans in the centre of a dish, add the cooked sausages, corn, a few scoops of the chive soured cream and some fresh coriander for garnish.

 

Arthur Pipkins Premium Pork, Hickory and Chipotle Sausage with corn and Cajun rice

 

 

Posted on

UK Sausage Week Recipe Idea: Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy

Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy

Created especially for UK Sausage Week:

Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy.

Download the Recipe Card

Ingredients

Serves 4

  • 3 good sized baking potatoes
  • 15ml oil
  • 5g salt and pepper mix
  • 2-3 Arthur Pipkins Gluten Free Lincolnshire sausages per person
  • 20g English mustard
  • 50g wholegrain mustard
  • 100g unsalted butter
  • 300ml best quality chicken or beef gravy
  • 25g best quality onion chutney

Directions

  • Prick the potatoes all over. Rub with oil, salt and pepper then bake at 190°C in a fan oven for about 1 hour or until nicely baked and soft.
  • Scoop out the potato and add to a mixing bowl.
  • Mash well with a masher and add the butter and seasoning to taste.
  • This can be reheated when needed by adding a splash of milk and heating in a non-stick saucepan over a low heat.
  • Grill the sausages until thoroughly cooked and coloured well on all sides.
  • Add the onion chutney to the gravy.
  • Stir in the wholegrain and English mustard into the mash.

To serve

Serve the sausages on top of the mash and pour over the rich onion gravy.

 

Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy

 

 

 

Posted on

UK Sausage Week Recipe Idea: Arthur Pipkins Premium Gluten Free Cumberland Sausage Swirl and Roasted Vegetables

Arthur Pipkins Premium Gluten Free Cumberland Sausage Swirl and Roasted Vegetables

Created especially for UK Sausage Week:

Arthur Pipkins Premium Gluten Free Cumberland Sausage Swirl and Roasted Vegetables

Download the Recipe Card

Ingredients

Serves 4

  • Arthur Pipkins Cumberland sausage swirl (approx. 500g)
  • 4 red onions
  • 2 parsnips
  • 6 rashers of smoked bacon
  • 4 carrots
  • 10 new potatoes cut in half
  • 200g diced squash
  • 200g Brussel sprouts cut in half
  • 5 cloves of garlic crushed
  • 100ml chicken stock
  • 65ml light oil

Directions

  1. Cut the bacon into thin strips and cook in a casserole pan.
  2. Cut the onions through the root into ⅙ths
  3. Peel, ¼ and roughly chop the parsnips and carrots.
  4. Combine with the rest of the vegetables and drizzle in 65ml of lightly flavoured oil such as light olive oil.
  5. To the bacon in the pan, add onions and garlic and allow to cook for 2-3 minutes stirring occasionally.
  6. Add the rest of the ingredients and cook on a moderate heat for 4-5 minutes until the vegetables begin to take on some colour.
  7. Flatten out the vegetables in the pan and add the chicken stock (100ml).
  8. Place the sausage swirl on top and cook uncovered at 170°C in a fan oven for 30-40 minutes until the sausage is well cooked and the vegetables are roasted and soft.
  9. To serve – Plate up the sausage with the roast vegetable medley and pour over some delicious gravy.

 

Arthur Pipkins Premium Gluten Free Cumberland Sausage Swirl and Roasted Vegetables