The original point of messing around with sausages was to try out a gluten free sausage I’d not had before, and to come up with some ideas for Mum’s birthday BBQ/hog roast menu.
The trying out of the sausages went very well – they were delicious, good quality pork with well balanced seasoning. Highly recommended if you live in the UK and can get hold of them.
I can’t say for certain whether it was the brand or the cooking method, but the mouth-feel of these sausages was much better than the coarsely ground meat texture I’ve come to associate with g/f sausages; I’d need to try them simply grilled to make a fairer comparison with others I’ve sampled.
Regardless, they were perfect for this dish.
The glaze, made of cider, mustard and honey, couldn’t really fail to be amazing…let’s face it, that’s some kind of holy trinity of flavours there, isn’t it?! The sticky goodness was the perfect foil for the pork sausage – truly delicious.
However, in terms of whether it’s suitable for Mum’s BBQ, I’m not sure. Without doubt, she and her guests would love these sausages, but I’m not sure how to pull it together without a frying pan and stove. Any suggestions or guidance would be welcomed and gratefully received 🙂
Assuming you’re going to cook these using indoor facilities, I can confidently show you how:
To serve two
10-12 linked gluten free chipolata sausages, divided into 2 ‘chains’ (or gluten containing ones, as suits you)
A little olive oil
Approx. 250ml dry cider
3-4 teaspoons wholegrain mustard
4-5 dessert spoons runny honey
Sea salt and freshly ground black pepper
Humming happily? Hands clean? Excellent!
Whisk the cider, mustard, honey and seasoning together until the honey has completely blended with the cider. Set to one side.
If you don’t fancy messing around making pinwheels, just cut your sausage links into individuals and skip on to the frying pan stage.
Still with me? Want pretty sausage spirals? Fab! Let’s do it…
First, gently untwist the sausage casing all along each link.
Now you need to seal up the cut ends of the sausage links, otherwise you’ll be losing your filling at the next step. Simply pinch about 2cm of sausage meat out of the ends of each link and twist the casing tightly.
Now start gently smooshing and smoothing the sausage meat along the casing. You can be firm, but not rough – you don’t want to tear the casing. You might feel a little pervy doing this part 😀
Keep pressing and rolling until you have one gigantic, skinny sausage.
Ignore the fact that when laid out like this it looks like someone’s innards. I said ignore that!
Wrap each sausage into a spiral and secure with wooden toothpicks or skewers.
Heat a tiny amount of oil in a frying pan, over a medium heat. Cook sausages for 14-18 minutes, flipping occasionally to ensure both sides are lovely and brown.
TIP: make sure your pinwheels are flat before skewering them, otherwise it’s really hard to get them evenly coloured. 😉
Turn up heat a little and pour cider mix over the sausages.
Simmer for 10-15 minutes, regularly basting and flipping sausages, until liquid has reduced to a sticky glaze.
Shown here served with triple baked potatoes, green salad and grilled cherry tomatoes. It would be equally good with a zingy, yoghurt dressed, crunchy coleslaw and potato wedges.
Do you fancy a BBQ now? 😉