Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Catherine wheel sausage with watercress champ
Onion & cider gravy
40 mins
Not Too Tricky
serves 6
About the recipe
I love cooking sausage like this, they go really crunchy with a soft middle. Try them for Bonfire Night!
Recipe From
Ingredients
10 Cumberland sausages
6 bay leaves
olive oil
1 kg Maris Piper potatoes
300ml full-fat milk
1 bunch of watercress (30g)
4 spring onions
GRAVY
2 red onions
25g unsalted butter
2 sprigs of fresh rosemary
2 tablespoons plain flour
1 litre chicken stock
250ml cider
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.
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