First, CB is still in one piece.
Second, it looked very different from my end of the camera. I swear.
Third, if you can get past my styling, I promise:
The mustard dip really is delicious.
Serve with pork chipolatas from the butcher.
Cocktail Sausages With Mustard Dip, From Annie Bell's In My Kitchen
500 g cocktail sausages
300 ml double cream
4 heaped tsp Dijon mustard
a few drops of lemon juice
sea salt
Heat the oven to 180˚ C. Lay the sausages in a single layer on a baking stray spaced slightly apart to ensure they carmelize evenly. Roast for 35-40 minutes, giving them a stir halfway through.
While they are cooking, gently heat the cream in a small non-stick saucepan and simmer until it reduces by about a third, thickening up in the process. Stir frequently to prevent it from sticking. Remove from the heat and whisk in the remaining ingredients. The sauce can also be made in advance and rewarmed.
Wow - you can really tell your children are back at school! Love all the recipes - big fan of pad thai so may have to give that one a go. The gastro porn made me laugh...
ReplyDeleteW and I have been laughing and laughing at the sausage photo - love it! Of course I will also try the recipe. Miff
ReplyDeleteMiff,
ReplyDeleteDonna Hay would never make a mistake like that, would she?!