For those of you that don't know, it's the meat lovers favourite time of year; it's British Sausage Week! Hooray!
One of our fantastic recommended caterers, Dine By EH, has created this mouth watering Winter warmer dish for you to try as the nights draw in, Winter creeps up and home cooked comfort food is top of the list.
Is it dinner time yet.....?
AUTUMN SAUSAGE HASH
8 Newmarket sausages
Half a butternut squash
200g Cavolo Nero, shredded
4 rashers of smoked streaky bacon
300g new potatoes
4 duck eggs
Salt & pepper
Salsa verde ingredients
Handful of soft herbs (chives, basil & marjoram)
1 clove garlic
Zest of half a lemon
Tablespoon of capers
100ml extra virgin olive oil
salt & pepper to taste
Salsa verde recipe
Blitz all ingredients together in a food processor, adding salt & pepper at the end to taste
Make your salsa verde and set to one side.
Gently fry sausages in a small amount of olive oil, once coloured place in the oven for 20 - 25 minutes at 180.
Dice squash into 1cm cubes, drizzle with olive oil, season with salt & pepper.
Roast squash for 20-25mins at 180, or until tender.
While the squash is roasting, quarter new potatoes, boil in salted water for 15 minutes, or until cooked.
Slice & fry the bacon in a large frying pan.
In the same pan add the cooked, drained new potatoes, butternut squash & butter
Fry for 2-3 minutes, until potatoes are golden brown
Add in shredded cavolo nero and set to one side over a low heat
Fry duck eggs in a separate pan
Divide the hash & eggs between four plates and drizzle with salsa verde