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At Yorkshire Outdoor we love trying new ideas - here are some
absolutely delicious recipes for you to enjoy.
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Serves: 4
Preparation time: 5 mins
Cooking time: 25 mins
This is a must have at least once a week, mix and match
between the flavour of sausages and try a poached egg
for a healthier option. |
Ingredients:
• 1 pack Yorkshire Outdoor Dry Cured Bacon
• 1 pack Yorkshire Outdoor Original or Cumberland Sausages
• 4 medium to large tomatoes
• 200g mini Portabella mushrooms
• 4 Free Range Eggs
• 8 Hash Browns
• Oil for frying
Method:
1. Preheat the oven to 190°C/adjust for fan/Gas Mark 5.
2. Place the hash browns and sausages onto greased baking sheets
and cook for 10 minutes.
3. Meanwhile peel the mushrooms and remove any outer black debris.
4. Heat 1 tablespoon oil in a frying pan over a medium heat
add the mushrooms and drizzle over 2 tablespoons water into
the mushroom gills, cook over a medium heat for 10 minutes turning
after 5.
5. Turn the sausages and hash browns and add the bacon and tomatoes
to the greased baking sheets and cook a further 10 – 15
minutes until all are cooked.
6. Remove the mushrooms from the pan and drain off any juices,
wipe the pan clean and then add 2 tablespoons oil. Fry the eggs
to taste.
Cooks Tip: Cooking breakfast mainly in the
oven is a little more relaxing but you can if desired grill
the sausages, bacon and tomatoes under a medium grill, sausages
15 – 20 minutes, bacon and tomatoes 10 minutes.
| Cranberry Sausages with Peppered
Wedges |
Ingredients:
• 1 pack Yorkshire Outdoor Cumberland Sausages
• 2 tablespoons + 1 teaspoon olive oil
• 4 tablespoons cranberry sauce
• 3 tablespoons water
• 600g potato – sliced in half lengthwise
and each half cut into 3 or 4 long slices
• Sea salt and cracked black pepper
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Serves: 2 - 3
Preparation time: 10 mins
Cooking time: 35 mins
This easy style Christmas meal is a welcome change
from Turkey over the Festive period. |
Method:
1. Preheat the oven 190°C/Gas Mark 5
2. Prepare the potato wedges, sprinkle with the coarse sea salt
and cracked black pepper then drizzle over the 2 tablespoons
of olive oil. Place in the preheated oven for 35 minutes, turning
after 20 minutes.
3. Grease a medium roasting tin with the teaspoon of oil, add
the sausages and place in the oven for 15 minutes.
4. Mix together the cranberry sauce and water, pour over the
sausages ensuring they are well coated, return to the oven for
a further 10 minutes.
5. Serve with buttered sprouts and chestnuts
Cooks Tip: If the chestnuts are not cooked
then either place in the oven to roast – remember to prick
first or they may explode, or boil for approximately 20 minutes,
then remove the shells.
Porcini Mushroom Risotto with Sundried
Tomato &
Basil Sausages |
Ingredients:
• 1 pack Yorkshire Outdoor Sundried Tomato and Basil
Sausages
• 25g dried Porcini mushrooms
• 300ml boiling water
• 2 tablespoons + 1 teaspoon olive oil
• 2 cloves garlic, peeled and crushed
• 125g spring onions, topped tailed and sliced
• 300g Arborio risotto rice
• 150mls dry white wine
• 350ml vegetable stock
• 25g frozen peas, defrosted
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Serves: 4
Preparation time: 30 mins
Cooking time: 20 - 25 mins
Risotto can be eaten at any time of the year
just vary the
vegetables and the sausages
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Method:
1. Place the Porcini mushrooms in a bowl and pour over the boiling
water, leave to stand for 30 minutes.
2. Heat the 1 teaspoon of oil in a medium frying pan and place
in the sausages, cook over a medium heat for approximately 20
minutes until the sausages are cooked and golden brown.
3. Meanwhile, heat the remaining oil in a large frying pan,
add the garlic and spring onions and fry over a medium heat
for 2 minutes, drain the mushrooms reserving the water and place
in the frying pan along with the rice, stir well together and
cook for a further minute. Add the water from the mushrooms
and the wine, season and simmer for 5 minutes, add the stock
and cook for a further 15 minutes or until the rice is just
cooked. The rice needs to be moist so add extra stock if required.
4. Slice each sausage into 5-6 piece, add into the risotto along
with the peas and any juices from the sausage pan, cook for
a further couple of minutes to heat through.
5. Serve garnished with Parmesan shavings and sprinkled with
torn basil leaves.
Cooks Tip: Why not try varying this recipe
with different sausages from the range either using the Toulouse
or Lime & Chilli sausage.
| Red Onion Marmalade Sausages with
Cheesy Mash |
Ingredients:
• 1 pack Yorkshire Outdoor Red Onion Marmalade Sausages
• 700g potatoes, peeled and cut into small pieces
• 3 tablespoons Cremé Frâiche or soured
cream
• 85g Red Leicester cheese
• Gravy optional
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Serves: 2 - 3
Preparation time: 10 mins
Cooking time: 20 mins
A very simple dish but the combination of the
Red onion sausages and the cheesy mash is absolutely fabulous. |
Method:
1. Preheat the grill to medium. Grill the sausages for 15 –
20 minutes turning occasionally until golden brown.
2. Meanwhile place the potatoes in a pan of boiling salted water,
cover, return to the boil then reduce to a simmer for a further
15 minutes or until the potatoes are cooked. Drain and return
to the pan.
3. Mash down the potatoes with a potato masher, add the Cremé
Frâiche and mash again until the potatoes are soft and
smooth, stir through the cheese, not completely so that you
retain the white of the potato and the yellow/red from the cheese.
4. Serve the mash topped with the sausages accompanied by a
green vegetable and gravy if desired.
| Chicory, Avocado and Bacon Salad |
Ingredients:
• 1 pack Yorkshire Outdoor Dry cured Streaky Bacon
• 2 heads chicory – base removed, washed and
broken into leaves
• Bag of lettuce containing frisse lettuce
• 1 avocado, ripe, peeled and sliced
• 8 radishes cut into quarters
• 1 bag croutons
• Dressing either Caesar dressing or 3 tablespoons
flavoured herb oil with 1 tablespoon of white Balsamic
vinegar.
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Serves: 4
Preparation time: 10 mins
Cooking time: 6 - 7 mins
A variation on Caesar salad using chicory instead
of iceburg lettuce, the avocado and radishes give the
salad an abundance of textures and flavours. |
Method:
1. Preheat the grill to high, grill the bacon for approximately
3 minutes per side until crispy.
2. Assemble the salad ingredients onto 4 plates.
3. Break each slice of bacon into 4 – 5 pieces, sprinkle
over the salad along with the croutons.
4. Mix together the oil and vinegar and pour over the salad
just before serving.
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