1. Try combining 2 x 283g packs Butcher’s Choice pork cocktail sausages with 3 tablespoons honey, 2 tablespoons wholegrain mustard and 1 tablespoon
freshly chopped rosemary.
2. Bake for 20 minutes in a preheated oven at 200°C,fan 180°C, gas 6, stirring regularly, until
the sausages are sticky and browned.
3. Meanwhile, cut the top off a Taste the Difference round pain de campagne and hollow out the inside to create a ‘bowl’.
4. Put some fresh rosemary sprigs and parsley sprigs into the bread bowl and add the cooked sausages. Garnish with more rosemary and parsley sprigs to wow your party guests with this tasty centrepiece.
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