Pork Recipes

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Sausage, portobello mushroom and winter root ‘soufflette’

From Paul Gayler's recipe book 'Sausages'

  • Serves 4
  • Cooking Time 100 mins

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Recipe ingredients

This dish is based on a traditional cottage pie but instead of mashed potato, I use parsnip and swede – two of my favourite root vegetables – to make a deliciously light and airy soufflé-style topping. Beneath the topping lies a rich red-wine-braised sausage mix with mushrooms and shallots. Serve with buttered cabbage and enjoy!

2 tbsp olive oil
200g (7oz) dry-cure back bacon, cut into small dice
10 Cumberland or Lincolnshire sausages, each cut into 4
300g (11oz) shallots
400g (14oz) carrots, peeled and cut into 1cm (1/2in) slices
1 tsp caster sugar
2 tbsp plain flour
300ml (1/2 pint) red wine
1 tsp finely chopped thyme leaves
100ml (31/2fl oz) Madeira (preferably sweet)
600ml (1 pint) beef stock
200g (7oz) small portobello mushrooms, cut into 1cm (1/2in) slices

FOR THE TOPPING
450g (1lb) swedes
450g (1lb) parsnips
25g (scant 1oz) unsalted butter
25g (scant 1oz) plain flour
100ml (31/2fl oz) full-fat milk
2 large free-range eggs, separated
75g (21/2oz) Cheddar cheese, coarsely grated
salt and freshly ground black pepper



Preparation

1 Preheat the oven to 190°C (375°F/Gas 5)

2 Heat oil in a non-stick frying pan over a medium heat. Add bacon and sausage pieces, fry for 1–2 minutes, turning occasionally until golden. Remove to plate and set aside.

3 Soak shallots in very hot water for 5 minutes, peel and cut in half.

4 Add shallots and carrots to pan and fry, turning regularly until golden, about 2–3 minutes, then sprinkle over sugar and cook, stirring, until lightly caramelised. Sprinkle over flour and cook, stirring, for 1 minute more.

5 Add wine and stir well, then add thyme, Madeira and beef stock. Reduce heat and simmer for 15–20 minutes.

6 Add sliced mushrooms, return bacon and sausages to sauce, and simmer for 10 minutes more, until the sauce is thick. Transfer to an ovenproof casserole dish.

7 Meanwhile, make topping. Peel swede and parsnips, remove woody core from parsnips, then cut into small chunks. Put in a pan of lightly salted water, bring to the boil, reduce the heat and cook for 25–30 minutes, or until the vegetables are very tender.

8 Remove from heat, drain well, mash thoroughly with a potato masher or potato ricer, then return to pan over a low heat to dry. Season well to taste and set aside.

9 Melt butter in a pan over a low heat and when it is hot, add flour and cook gently for 1 minute, stirring continuously with a wooden spoon. Gradually add milk and bring to the boil, stirring all the time. Cook for 2–3 minutes, stirring, until the mixture is smooth and thick.

10 Remove from heat, add mashed vegetables, then beat in egg yolks.

11 Whisk egg whites in a clean bowl until stiff but not dry, then fold lightly into mixture.

12 Spread soufflé mixture over sausages and sprinkle with cheese.

13 Transfer to preheated oven and bake for 20–25 minutes, until the topping is risen and golden. Serve immediately.