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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

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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