This month our guest chef is the fire master Adam Purnell aka The Shropshire Lad who has amassed a huge social media following, appeared on Crazy Delicious and Masterchef and launched his own business, Embers Café, in the last decade.
Specialising in cooking, grilling and smoking over fire, here’s Adam’s scorching secrets for a fiery five-ways with our Country Range Sausages.
Terrific Toad
Toad in the hole is one of my favourite dishes for sausages. The fat helps to flavour the Yorkshires and it’s a simple one tray bake. Wood fire them for a sensational smoky flavour and finish.
Super Scotch Eggs
A proper scotch egg made well is a thing of snacking beauty. I wrap my boiled eggs in bacon and sausage meat, crumb them and then smoke them slow and low over the fire. The flavour is immense.
Jumbo Sausage
Making your own jumbo sausages is great fun and a creative way of making your bangers unique. Use the meat from the Country Range sausages with any leftover trim from larger cuts of meat such as brisket or pork belly. You can also add you own flavours and seasonings.
Raging Ragu
Bust them out of their skins and use the sausage meat alongside beef mince in your ragu or Bolognese. It adds great depth to the final sauce.
Hottest Dog
I like a bit of global fusion so enjoy using sausages for an Asian twist on a hotdog and a Vietnamese Bahn min sandwich. I call it a Bahn dawg. I cook it over the flames and then decorate with an array of toppings.
