Serves: A few

Cock-with-Walnuts-and-Clementine

Cooking Time: 25 mins

 

Ingredients

Musk’s cocktail sausages

100g sugar

75ml fresh clementine juice

75ml water

150ml white wine vinegar

Handful of shelled walnuts

Maldon sea salt for seasoning

Rapeseed or sunflower oil for frying the sausages

 

Cooking instructions

Mix the water, clementine juice, sugar and white wine vinegar together and bring to the boil to make a gastrique style dressing.

Slowly fry off the sausages until cooked and golden brown. Once cooked through place the sausages in a small bowl and add a small amount of the gastrique and dress well. This recipe will make a good amount of gastrique and this will last in the fridge as its vinegar based.

Once the sausages are dressed grate fresh walnuts over the top and serve. Season with a small pinch of Maldon sea salt.

Simple as that and a lovely little nibble or snack for over the Christmas season.

 

Recipe and image courtesy of Lee Bye, Head Chef of Tuddenam Mill.