• 454 g Cumberland pork sausages
  • 200 g shallots, halved
  • 5 Cox apples, cored and cut into wedges
  • 300 ml vegetable stock, made using 1 stock cube
  • 1 tbsp vegetable oil
  • 1 tbsp dark brown soft sugar
  • 800 g Maris Piper potatoes, peeled and roughly chopped
  • 50 ml semi-skimmed milk
  • 20 g slightly salted English butter
  • 300 g dwarf green beans


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Untwist all of the sausages, then squeeze the sausage meat evenly along the entire casing until there are no gaps. Twist the long sausage in 3 places, so you have 4 equal lengths. Cut into 4, then coil each sausage to form 4 spirals, securing each one with a small flat bamboo skewer.

    See 'how to' shape the sausage pinwheels with our resident foodie Sally Mansfield.

  2. 2

    Put the sausages, shallots, apples and stock in a large roasting tray, then drizzle over the oil and sprinkle over the sugar. Roast for 30 minutes until everything is cooked through and caramelised.

  3. 3

    Meanwhile, boil the potatoes in a large pan of water and cook for 15-20 minutes until tender. Drain, then add the milk and butter, season with freshly ground black pepper and mash until smooth.

  4. 4

    About 5 minutes before the sausages have finished cooking, bring a pan of water to the boil, add the beans and cook for 3-4 minutes until tender, then drain. Serve the sausage whirls, apples and shallots with the mash and green beans, with any pan juices drizzled over the top.


Nutritional Details

Each serving provides
  • Energy 2680kj 640kcal 32%
  • Fat 30.9g 44%
  • Saturates 9.0g 45%
  • Sugars 27.5g 31%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

62.1g carbohydrate 11.0g fibre 22.8g protein

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