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Sausage & Turnip One-Pan French Classic

Posted by Nick Budicin on
Sausage & Turnip One-Pan French Classic

Robbie is putting these incredible LP’s Quality Meats Pig’s Head sausages to good use, adding white turnips, granny smith apples, and butter beans to make this classic French one-pot-wonder that you simply must try. Quick, easy, and perfect for the winter months.

 

Ingredients:

  • 1 White Turnip, cut into wedges
  • 1 Granny Smith Apple, cored and cut into wedges
  • 2 LP’s Quality Meats Pig’s Head sausages
  • Olive Oil – a good glug
  • 400g can Butter Beans, save some of the liquid from the canned beans
  • 60-80g Butter, cubed
  • Pinch of Parsley, chopped
  • Pinch of Sea Salt, a few cracks of black pepper

Method:

Once cut, blanch the turnip until tender in boiling salted water – this will only take 2 minutes, refresh in cold/iced water, meanwhile, core the apple. In a separate pot, blanch the sausages to warm through. This will create a better texture and ‘snap’ than if they were grilled straight from the fridge.

Meanwhile, place a pan over medium heat with the olive oil. Once the sausages are blanched, slice on the angle, then add to pan and sauté to colour. Add the apple, the blanched turnip, and sauté to colour.

Now add the white beans and their juices. Then add the butter and swirl the pan to emulsify. Season with sea salt and black pepper. Add the parsley and enjoy!

 

Alternatives: You can add a dollop of Wholegrain or Dijon mustard and stir through for an extra kick or, to add a German twist, instead of the bean juice you can add a dash of a floral beer, like a Belgian wheat bier or a Pale Ale.

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