The ‘welly good’ sausage makers at debbie&andrew’s have changed something important. Their award winning Perfect Pork and Perfect Cumberland sausages are now being made wheat, gluten and dairy free. What has not changed is that these are still delicious sausages, made with the best cuts of British Pork chosen to make really succulent, meaty sausages. So if you love sausages – feel free to carry on slapping them in your sarnies, serving them up for breakfast and smothering them in buttery mash for supper. However, if you don’t love wheat, gluten and dairy products, the good news is you now have a great range of debbie&andrew’s sausages to choose from including Perfect Pork, Perfect Cumberland, Caramelised Red Onion and Pork and debbie&andrew’s original Harrogate 97% Pork– a favourite wheat, gluten and dairy free sausage for over 15 years.
debbie&andrew’s commitment is to make sure folks who suffer from the most common food intolerances can eat everyday food like sausages without compromising on quality or flavour. That’s includes the 20%i of us who are lactose intolerant and the 15% who are gluten avoiders, all of whom now get a great choice of products to make life easier and tastier. To make things even simpler, debbie&andrew’s have got together with Ceri Jones, the Natural Chef and expert to create some delicious dishes that will suit people who have digestive issues or special dietary requirements.
Ceri Jones Stuffed Roast Peppers with Coriander Salsa and Pine Nuts
In this recipe sweet roasted peppers provide the prefect home for a filling of rich caramelised red onion sausages, suitably paired with a salsa of fresh coriander and toasted pine nuts. For a spicier alternative, new wheat, gluten and dairy free Perfect Cumberland can be substituted, while you can also use the same filling in roasted aubergines or courgettes.
Prep time 10 minutes, Cooking Time 40 Minutes, Serves 2.
Hi res image available: Recipe instructions on next page.
2 bell peppers
4 debbie&andrew’s sausages removed from their casings
1 medium courgette, grated
1 tablespoon sultanas
Zest of half a lemon
1 tablespoon of coriander, finely chopped
1 tablespoon pine nuts, toasted
25g coriander leaf
1 clove of garlic minced
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt (to taste)
1: Pre heat oven to 180?C (fan)
2: Halve the peppers, remove seeds and pith then coat lightly with olive oil before placing in oven proof dish and roasting for 15 minutes
4: Add sausage meat to frying pan and cook for 3 minutes then add grated courgette, stir regularly and cook for 6 -7 minutes until sausage meat is fully cooked and sizzling all over
5: Remove cooked sausage and courgette mix, drain any excess liquid then add sultanas, lemon zest and coriander and stir together.
6: Remove peppers and stuff with the filling, then replace in oven to cook for a further 25 minutes
7: Prepare the salsa by using a food processer to blitz coriander with the rest of the ingredients to make a paste
8: When peppers are cooked through and the filling is golden and sizzling, remove from oven and drizzle with salsa and pine nuts
9: Serve with a green salad
This recipe has no eggs, is low carbohydrate, is wheat dairy and gluten free, has no celery and is soy free.
However you build your appetite up and however many of you are involved, at the end of the day it’s great to know there’s a meal you can make that everyone will enjoy eating, with debbie&andrew’s help. For further recipe, product news and to sign up to the debbie&andrew’s e-newsletter with details of promotions, competitions and giveaways visit www.debbieandandrews.co.uk.