The Perfect Devon Banger for Bonfire Night
Devon-based Eversfield Organic have got in touch about its Cumberland-style sausage, which they say is a perfect banger for Bonfire Night
Eversfield Organic’s delicious Cumberland-style sausage is the banger for this year’s bonfire night supper. With a warming mix of spice and pepper, the organic, outdoor bred pork sausages have been created using an original farm recipe and provide the perfect cosy comfort food for the whole family to enjoy.
The Cumberland-style sausages are produced to organic standards and are great for those with gluten intolerances. Boasting natural ingredients including pea flakes, sage, allspice, black pepper, thyme, coriander, cayenne pepper, former River Cottage head chef, Joe Draper said: “Eversfield’s Cumberland style sausages are flavoursome and are just how the perfect winter sausage should be. They are great for casseroles, served with creamy potatoes, in a pasta sauce or just as they are in some crusty bread.”
Providing inspiration for a hearty bonfire supper, Joe added: “I personally like them with a nice pickle, one being piccalilli which is easy to make and with the below quick piccalilli recipe, you don’t need to wait weeks for it to marinade it can be enjoyed straight away.
“You can also replace any of the veg with whatever bits of root vegetables you may have knocking around to make this moreish pickle.”
Eversfield Organic’s range of fresh products, including its hams, bacon, vegetable boxes and dairy can be ordered online at eversfieldorganic.co.uk.
Bonfire night orders can be placed up until noon on Tuesday, November 3 2015 for delivery on Thursday, November 5, 2015.
Joe Draper’s Recipes
Makes 1 liter
2 carrots, diced
1 small cauliflower, cut into small florets
1 large onion, diced
1 courgette, diced
½ cucumber, deseeded, diced
3 garlic cloves, chopped
20g fresh ginger, grated
2 bay leafs
2 tsp turmeric
1 tsp curry powder
1 tsp cumin ground
1 tsp coriander seeds
1 tsp mustard seeds
2 tsp Dijon mustard
50g soft brown sugar
200ml cider vinegar
1 tsp corn flour
salt and black pepper
Place a large saucepan onto a high heat with a little oil, once hot add all the vegetables and season lightly with salt and pepper, cook for 3 minutes, stirring occasionally.
Now add the garlic, ginger and spices and continue to stir for a further 2 minutes. Then add the remaining ingredients except the cornflour and cook for additional 4 minutes, then add the corn flour and cook for a further 1 minute, this will help thicken it. The veg should still be a little al dente. Remove from the heat, check the seasoning and allow to cool. You can jar up the leftovers into sterilized jars and this can be kept for months.
(from a press release)
Latest posts by the Devon Week (see all)
- Councillors call for unity and action over North Devon’s toxic timebomb - January 29, 2018
- ‘Second battle of Hastings’ historic site faces bulldozer - January 29, 2018
- Make Devon socks the must have gift this Christmas - November 16, 2017