- 12 linked chipolatas
- drizzle of oil
- 250ml cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 2 tbsp wholegrain mustard, plus extra to serve (optional)
- 2 tbsp clear honey
For the salad
- juice and zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp clear honey
- 1 tbsp extra virgin olive oil
- ½ small celeriac, peeled
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 carrots, peeled
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 raw beetroot, peeled
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 apple
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 100g mixed seed (toasted if you have a spare pan)
Untwist the chipolatas links and squeeze the meat along the sausage skin so you have 1 long sausage. Roll the sausage into a cartwheel and push 2 wooden skewers through at right angles to secure. Heat a large frying pan with a drizzle of oil. Put the sausage wheel in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over.
Whisk the cider, mustard and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.
To make the salad, whisk the lemon juice and zest, honey and olive oil in a large bowl with some seasoning. Grate the celeriac, carrots, beetroots and apple, add the seeds and toss everything together. Cut the sausage into chunks and serve with the salad and some extra mustard, if you like.