Ingredients
8 fresh cumquats
40g unsalted butter
1.4kg chicken and tarragon sausages
125ml Chicken Stock
1 tspn fresh tarragon roughly chopped
To taste salt flakes
To taste freshly ground black pepper
8 fresh cumquats
40g unsalted butter
1.4kg chicken and tarragon sausages
125ml Chicken Stock
1 tspn fresh tarragon roughly chopped
To taste salt flakes
To taste freshly ground black pepper
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Methods
1
Cut the cumquats into 3 or 4 slices, remove seeds and set aside.
2
In large heavy based fry pan (large enough to hold sausages without sweating – or cook in 2 batches) add 30 grams of the butter and then add the Extra Virgin Olive Oil to inhibit burning.
3
When nut brown butter is sizzling, gently seal sausages and cumquats together on a moderate heat just to brown (do not prick skins!).
4
Add stock and put lid on to simmer gently for 4 minutes for thin, 7 minutes for thick. Depending on your pan size, more stock may be needed. Remove sausages from pan and place on a serving plate.
5
Increase the temperature of the pan to reduce the sauce and add the last of the butter just before serving.
6
Spoon the cumquats in the juices from the pan over the sausages and sprinkle with chopped tarragon. Season with sea salt and pepper. Serve immediately.
1
Cut the cumquats into 3 or 4 slices, remove seeds and set aside.
2
In large heavy based fry pan (large enough to hold sausages without sweating – or cook in 2 batches) add 30 grams of the butter and then add the Extra Virgin Olive Oil to inhibit burning.
3
When nut brown butter is sizzling, gently seal sausages and cumquats together on a moderate heat just to brown (do not prick skins!).
4
Add stock and put lid on to simmer gently for 4 minutes for thin, 7 minutes for thick. Depending on your pan size, more stock may be needed. Remove sausages from pan and place on a serving plate.
5
Increase the temperature of the pan to reduce the sauce and add the last of the butter just before serving.
6
Spoon the cumquats in the juices from the pan over the sausages and sprinkle with chopped tarragon. Season with sea salt and pepper. Serve immediately.
