Catherine wheel sausage with watercress champ

Name: Catherine wheel sausage with watercress champ
Total time: 40 min
Yield: 6
Ingredients: 10 Cumberland sausages; 6 bay leaves; olive oil; 1 kg Maris Piper potatoes; 300 ml full-fat milk; 1 bunch of watercress (30g); 4 spring onions; 2 red onions; 25 g unsalted butter; 2 sprigs of fresh rosemary; 2 tablespoons plain flour; 1 litre organic chicken stock; 250 ml cider

Onion & cider gravy

“I love cooking sausage like this, they go really crunchy with a soft middle. Try them for Bonfire Night! ”

Serves 6

Cooks In40 minutes

DifficultyNot too tricky

Sausage Potato

Nutrition per serving

Calories 551 28%
Fat 27.9g 40%
Saturates 10.7g 54%
Sugars 8.7g 10%
Salt 1.9g 32%
Protein 27.4g 55%
Carbs 46.8g 18%
Fibre 4.1g -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Ingredients

10 Cumberland sausages
6 bay leaves
olive oil
1 kg Maris Piper potatoes
300 ml full-fat milk
1 bunch of watercress , (30g)
4 spring onions
GRAVY
2 red onions
25 g unsalted butter
2 sprigs of fresh rosemary
2 tablespoons plain flour
1 litre organic chicken stock
250 ml cider

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Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Watch the show

Tap For Ingredients

Method

Preheat the oven to 190°C/375°F/gas 5.
Untwist the sausage links and wind them round into a Catherine wheel. Push two skewers through the spiral to secure. Poke in the bay leaves and brush with 1 tablespoon of oil, then transfer to a baking tray and cook for 35 to 40 minutes, or until golden and crispy.
Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, then return to the pan and cover
Meanwhile, heat the milk gently in a pan. Roughly chop half of the watercress and trim and finely chop the spring onions. Add them both to the milk and simmer for 5 minutes, or until softened.
Add the cooked potatoes to the milk and mash until smooth. Season well with sea salt and black pepper, then cover with a lid and keep warm.
To make the gravy, peel and finely slice the onions. Add the butter to a pan over a medium heat and fry the onion and rosemary for 5 minutes, or until the onions are sweet and translucent. Stir in the flour, then add the stock and cider, and simmer until reduced to a thick, tasty gravy.
Serve the sausage with the mash, gravy and remaining watercress.