Firecracker Sausages with Caramelised Apples & Cavolo Nero

Firecracker Sausages with Caramelised Apples & Cavolo Nero

Prep 1 hr
Cook 25 mins
Serves 2

The perfect autumn dish, tasty and satisfying. Hearty, flavoursome and with a kick of chilli, this recipe works well with both varieties of Cauldron vegetarian sausages – ideal for those cold frosty days.

Vegetarian Cumberland Sausages Find out more

Ingredients

1 x pack of Cauldron Cumberland Sausages

Ingredients for the Marinade:
4 x tbsp maple syrup
1 x tbsp vegetable oil
1 x tbsp Sriracha chilli sauce
Pinch of salt
1/3 small red chilli, finely diced
Oil to fry the marinated sausages

Ingredients for the Roasted Peppers:
2 x coloured peppers, orange and yellow, cut into approx. 2-3cm dice
1 x tbsp vegetable oil

Ingredients for the Caramelised Apples:
100g butter
100g caster sugar
3 x dessert apples, peeled, cored and quartered
Pinch of salt

Ingredients for the Cabbage:
1-2 cavolo nero, remove the outer leaves and cut the remainder into bite sized pieces
Pinch of bicarbonate of soda

Method

1. Pre-heat the oven to 200C/400F/Gas Mark 6.

2. Mix all the ingredients for the marinade together in a bowl and add the sausages. Cover and refrigerate for a minimum of 1 hour.

3. Coat the peppers in the oil and place on a baking sheet. Roast for 15-30 minutes until cooked. Cover and keep warm.

4. Meanwhile, heat the butter over a medium heat in a non-stick pan, add the sugar and stir until dissolved. Carefully add the pieces of apple, taking care not to splash the hot mixture. Coat well and cook for 2-3 minutes until caramelised. Remove the apple from the pan, keep warm along with the peppers.

5. Bring a large pan of water to the boil. dd a pinch of salt and bicarbonate of soda, then add the cavolo nero. Simmer for 5-10 minutes until cooked. Strain and keep warm.

6. Pre-heat the oil in a frying pan and cook the sausages for 8-10 minutes until cooked.

7. Construct the firecracker sausage “bonfires” by arranging a portion of cavolo nero and peppers in a stack on the plate. Then top with the caramelised apples and the spicy sausages.