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UK Sausage Week Recipe Idea: Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Created especially for UK Sausage Week:

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Download the Recipe Card

Ingredients

Serves 4

  • 8 Arthur Pipkins Premium Lamb and Apricot Sausage
  • 2 fresh apricots halved and grilled
  • 2 tbsp Ras el Hanout (add extra cayenne to taste)
  • 2 large onions
  • 1 courgette
  • ½ aubergine
  • 2 tbsp olive oil
  • 2 tbsp argan oil -(olive oil if not available)
  • 3 cloves garlic, crushed
  • 570ml tomato juice
  • 2 x 400g tinned chopped tomatoes
  • 115g dried apricots, cut in half
  • 55g pitted dates, cut in half
  • 55g sultanas or raisins
  • 85g flaked almonds
  • 1 tsp saffron, soaked in cold water
  • 600ml quality chicken stock
  • 1 tbsp clear honey
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped

Directions

  • Add the oil to a pan, with the onions and garlic and cook for about 5 mins uncovered, stirring frequently to get a good golden colour.
  • Add the Ras el Hanout spices and cook for a further 2-3 mins.
  • Add the saffron and chicken stock.
  • Add the remaining ingredients and simmer for at least 3 hours. For the best flavour leave for 24 hours.
  • Reheat the tagine sauce and serve the succulent Arthur Pipkins sausages with harissa cous cous, tagine sauce and a good dollop of natural yoghurt.

 

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

 

 

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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

 

 

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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