Pork Sausage, Leek & Apple Pies


Pork Sausage, Leek & Apple Pies


Loving sausage recipes from debbie&andrew’s

Image: debbie&andrews

Today is Valentine’s Day, and so today I would like to share a new recipe that was sent to me, along with some very fine sausages, that would just fit the bill for a hearty yet romantic Valentine’s Day dinner. I’ll be sharing my adapted recipe for Pork Sausage, Leek & Apple Pies, as well as a recipe for Heart Paleo Muffins and a fabulous Give A Fig Sausage Salad. My recipes and sausages came from that great Yorkshire sausage producer, debbie&andrews, and as the weather for this year is pretty dire, to say the least, I decided to test drive the PIE recipe for our Valentine’s Day dinner.


Pork Sausage, Leek & Apple Pies

I served these hearty pies with some home-made mushy peas in the style of a West Yorkshire Pie and Pea supper, where the peas are called “swimmers” and that was all that was needed. The pies were easy to make and the Perfect Pork Sausages that I used from debbie&andrews were just the job – they held their shape throughout cooking, didn’t shrink and tasted divine with the apple, leek and creamy cider sauce. All three of debbie&andrews Romantic Valentine’s Day recipes are shared below, with the pie recipe being shared in printable format, as I adapted it from 6 pies to 4 pies. ENJOY the recipes if you make them, and see you soon, Karen 

*Disclaimer – Commissioned work with debbie&andrews*


Pork Sausage, Leek & Apple Pies

Pork Sausage, Leek & Apple Pies

Serves 4 pies
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy

Egg, Wheat
Meal type

Lunch, Main Dish
Misc

Child Friendly, Freezable, Serve Hot
Occasion

Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region British

By author

Debbie and Andrews

This recipe puts apples together in perfect union with succulent chunks of pork sausage surrounded in a cider based chicken-stock sauce and topped with a light pastry lid. You need a lean but meaty sausage, properly made to hold its texture but still have a meaty bite – debbie&andrew’s Perfect Pork certainly fits the bill.

Ingredients

  • 1 x pack of debbie&andrew’s Perfect Pork Sausages, (chopped into chunks)
  • 1 x leek, trimmed, washed and diced
  • 1 x Bramley apple, peeled, cored and diced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 125ml cider
  • 1 tablespoon plain flour
  • 125ml chicken stock
  • 50ml double cream
  • 1 tablespoon wholegrain mustard
  • 1 x sheet (320g) puff pastry
  • 1 x egg, beaten
  • 2 teaspoons pumpkin seeds

Note

This recipe puts apples together in perfect union with succulent chunks of pork sausage surrounded in a cider based chicken-stock sauce and topped with a light pastry lid. You need a lean but meaty sausage, properly made to hold its texture but still have a meaty bite – debbie&andrew’s Perfect Pork certainly fits the bill.

Directions

Step 1 Preheat oven to 200°C.
Step 2 In a large heavy based saucepan over a medium high heat, fry off the leeks, sausages and apples in the olive oil and butter for about 10 minutes until golden brown. Stir in the flour and cook out for a further 2 minutes.
Step 3 Add the cider and reduce down to half. Add the stock, mustard and double cream and reduce until lovely and thick. Cool.
Step 4 Divide your filling between 4 small pie dishes.
Step 5 On a floured bench top, cut out 4 pieces of pastry just larger than the small pie dishes/cups. Lay over the top of the pie dishes, using a fork tightly press the edges.
Step 6 Brush the pastry with the beaten egg and sprinkle with pumpkin seeds.
Step 7 Bake for 20-25 minutes until lovely and golden. Serve hot!

Give A Fig Sausage Salad


Give A Fig Sausage Salad



This salad features juicy figs combined with tender lambs lettuce and pea shoots,with dollops of rich goats cheese that give a creamy but robust accompaniment to the properly peppery Perfect Cumberland sausages.

Ingredients:
1 pack of debbie&andrew’s Perfect Pork Sausages
8 figs, quartered
2 red onions, peeled and quartered
200g feta
Balsamic glaze
Olive oil
200g bag mixed leaf salad

Method:

  1. . Preheat your oven to 180°C. Place onions in a roasting dish and lather in salt, pepper and olive oil. Bake for 20 minutes until soft and golden.
    2. Chop the debbie&andrew’s Perfect Cumberland Sausages into thick slices on the diagonal and in a non stick large fry pan, fry off over a medium/high heat until lovely and golden. Set aside.
    3. Assemble your salad by layering salad leaves, red onion, sausages and figs. Season with salt and pepper. Finish with a generous drizzle of olive oil, balsamic glaze and crumbled feta.

Heart Paleo Muffins


Heart Paleo Muffins

Everyone will love these delicious muffins adapted from Paleo Polly’s recipe for debbie&andrew’s. Show how much you care with this delicious stripped down version of a sausage muffin that provides a filling breakfast without the over-processed nasties. Wholesome avocado is combined with Harrogate 97% pork sausages sandwiched between two poached eggs.

Ingredients:
Olive oil
2 debbie&andrew’s Harrogate 97% Pork Sausages, de-skinned
2 large eggs
Salt
Black pepper
1 avocado, mashed with the juice of 1 lime
100ml of water

Method:

1. Take two stainless steel 8cm cutters, and grease using olive oil.
2. In a mixing bowl, de-skin the sausages, season and mix.
3. On a plate, take the cutter and fill with the sausage meat.
4. Take a frying pan, add olive oil, and cook the sausage patty on a medium heat for around 4 minutes.
5. Flip over, cook on the other side for 4 mins – place the cutter around the meat again to retain the shape.
6. Wash and clean the cutter.
7. Take the eggs and crack into a bowl. Pierce the egg yolks with a fork.
8. In a non stick frying pan, heat some olive oil. Add the cutter to the pan. Once the olive oil is hot, pour in the egg.
9. Repeat this with the second egg. Season with salt and pepper.
10. Once the eggs are cooking add the water to the pan, reduce the heat and cover. Allow the eggs to steam for a couple of minutes.
11. Remove from the pan. Assemble the muffin by layering the sausage meat on top of the egg. Top with avocado, and add the eggy lid.
12. You can add Paleo Polly’s paleo ketchup for tomato sauce fans.


Pork, Leek and Apple Pies

And For Extra Love……

debbie&andrew’s are offering 50p off vouchers to fans so that there’s no excuse to not share some extra sausages this Spring.  Simply go to: www.debbieandandrews.co.uk/coupon and follow the instructions.  To follow news on debbie&andrew’s latest charity projects, recipes and products plans, follow Facebook www.facebook.com/debbieandandrews or Twitter @d_a_sausages


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  • All debbie&andrew’s premium sausages are wheat, gluten and dairy free
  • Recipes for debbie&andrews here: debbie&andrews recipes


debbieAndAndrews sausages

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