213 lines
5.1 KiB
Plaintext
Executable File
213 lines
5.1 KiB
Plaintext
Executable File
foodanddrink
|
|
recipes
|
|
8107973
|
|
-----
|
|
# Roasted partridge with pork and prune sausages, braised red cabbage and
|
|
bread sauce recipe
|
|
|
|
## Roasted partridge with pork and prune sausages: Time to unwind the
|
|
trussing string - it's the first feast of the season.
|
|
|
|
![Roasted partridge with pork and prune sausages, braised red cabbage and
|
|
bread sauce recipe][1]
|
|
|
|
Roasted partridge with pork and prune sausages, braised red cabbage and bread
|
|
sauce Photo: LAURA HYND
|
|
|
|
By Rose Prince 9:00AM GMT 04 Nov 2010
|
|
|
|
[Comments][2]
|
|
|
|
**Serves** 4
|
|
|
|
You can shape the 'sausages' without caul, the lacy fat from pigs, but a
|
|
butcher should be able to get some for you easily. Caul is a wonderful edible
|
|
tool: easy to use and ideal for wrapping before roasting. Buy a good amount,
|
|
divide it up and freeze. It can be defrosted quickly, then soaked in water
|
|
ready to use.
|
|
|
|
4 partridges, trussed tightly with string, with a sprig of thyme tucked under
|
|
|
|
2 tbsp melted butter
|
|
|
|
1 wineglass of tawny port
|
|
|
|
1 wineglass of chicken stock
|
|
|
|
**for the braised cabbage**
|
|
|
|
## Related Articles
|
|
|
|
* [Rose Prince's recipes for November][3]
|
|
|
|
04 Nov 2010
|
|
|
|
1 small red cabbage, shredded
|
|
|
|
2 pears, diced
|
|
|
|
1 onion, chopped
|
|
|
|
2 tbsp cider vinegar
|
|
|
|
2 tbsp soft brown sugar
|
|
|
|
**for the bread sauce**
|
|
|
|
1 onion, peeled and studded with 5 cloves
|
|
|
|
a few gratings of nutmeg
|
|
|
|
400ml milk
|
|
|
|
120g breadcrumbs
|
|
|
|
2 tbsp butter
|
|
|
|
**for the pork and prune sausages**
|
|
|
|
4 pieces of pig's caul, soaked in cold water
|
|
|
|
400g pork mince
|
|
|
|
10 pitted prunes, roughly chopped
|
|
|
|
2 dried figs, chopped into small pieces
|
|
|
|
2 dsp fresh breadcrumbs
|
|
|
|
2 sage leaves, chopped
|
|
|
|
Preheat the oven to 175C/gas mark 4. Put all the braised cabbage ingredients
|
|
into a casserole with quarter of a teaspoon of salt and cover with a lid. Put
|
|
in the oven to braise for 1½ hours. Set aside in a warm place (you can reheat
|
|
before serving).
|
|
|
|
Prepare the bread sauce: put the onion, nutmeg and milk in a pan and bring to
|
|
the boil. Remove from the heat and leave to steep for 20 minutes. Strain, put
|
|
the milk back in the pan and add the breadcrumbs and butter. Set to one side
|
|
for reheating later.
|
|
|
|
Make the pork and prune sausages. Drain the caul and stretch it out to a fine
|
|
lace on the worktop - use scissors to cut into eight pieces, about 10 x 5cm.
|
|
Mix together the pork mince, prunes, figs, breadcrumbs and sage leaves. Shape
|
|
into eight sausages and place each on a piece of caul. Wrap the caul around to
|
|
enclose the meat. (If you do not use caul, roll each sausage lightly in
|
|
polenta flour.)
|
|
|
|
Preheat the oven to 200C/gas mark 6. Brush the partridges with the melted
|
|
butter and put in a roasting pan with the sausages. Roast in the oven for
|
|
25-35 minutes, until they feel firm when pressed and no red juice comes out
|
|
when pricked with the point of a knife. Transfer to a warm dish. Make a juice,
|
|
adding the port and the stock to the roasting pan while over the heat,
|
|
scraping at the base. Strain and keep hot.
|
|
|
|
Warm the bread sauce - add more breadcrumbs if the sauce is too runny, or
|
|
loosen with a little extra milk and butter if it is too thick. Season to
|
|
taste.
|
|
|
|
Serve the partridges with the red cabbage, some bread sauce and the sausages.
|
|
Take the string off before serving.
|
|
|
|
**Hamish Anderson's wine choice** 2008 Pinot Noir 'La Brisas', Viña Leyda,
|
|
Leyda Valley, Chile £11.25, [greatwesternwine.co.uk][4]. Game and pinot noir
|
|
is a well-trodden path, particularly the sensual charms of Burgundy (its
|
|
spiritual home). However, it is easy to overwhelm, so once you bring the sweet
|
|
cabbage and pruney sausages to the party I would look to the extra power of a
|
|
New World version. Leyda's wine is imbued with dark ripe black fruits and has
|
|
a satisfying savoury bite - ideal for this multi-faceted dish.
|
|
|
|
[X][5] Share & bookmark
|
|
|
|
Delicious Facebook Google Messenger Reddit Twitter
|
|
|
|
Digg Fark LinkedIn Google Buzz StumbleUpon Y! Buzz
|
|
|
|
[What are these?][6]
|
|
|
|
* Share: [Share][5] [ ][7] [ ][8]
|
|
|
|
[Tweet][9]
|
|
|
|
http://www.telegraph.co.uk/foodanddrink/recipes/8107973/Roasted-partridge-
|
|
with-pork-and-prune-sausages-braised-red-cabbage-and-bread-sauce-recipe.html
|
|
|
|
Telegraph
|
|
|
|
## [Recipes][10]
|
|
|
|
* ### [Lifestyle »][11]
|
|
|
|
* ### [Food and Drink »][12]
|
|
|
|
* ### [Rose Prince »][13]
|
|
|
|
In food-and-drink
|
|
|
|
[![Cook along with Xanthe Clay as she prepares tasty meals in just five
|
|
minutes][14] ][15]
|
|
|
|
### [Fast and delicious recipes][15]
|
|
|
|
[![telegraph wine club][16]][17]
|
|
|
|
### [Reader Offers][17]
|
|
|
|
[![Le Clos Domaine Sainte Eugnie 2009 IGP HauteriveFrance; Sainsbury?s Brut
|
|
Ros Champagne NV France; Domaine Julien Sunier Beaujolais Villages 2008France
|
|
][18] ][19]
|
|
|
|
### [Best wine deals][19]
|
|
|
|
[![Cool change: Burgundy vineyards in winter][20]][21]
|
|
|
|
### [Telegraph Wine Shop][21]
|
|
|
|
[X][5] Share & bookmark
|
|
|
|
Delicious Facebook Google Messenger Reddit Twitter
|
|
|
|
Digg Fark LinkedIn Google Buzz StumbleUpon Y! Buzz
|
|
|
|
[What are these?][6]
|
|
|
|
Share:
|
|
|
|
* [ ][5]
|
|
|
|
* [ ][7]
|
|
|
|
* [ ][8]
|
|
|
|
* [Tweet][9]
|
|
|
|
* Advertisement
|
|
|
|
![][22]
|
|
|
|
telegraphuk
|
|
|
|
Please enable JavaScript to view the [comments powered by Disqus.][23] [blog
|
|
comments powered by Disqus][24]
|
|
|
|
[![wineshop_v2][25]][26]
|
|
|
|
Advertisement
|
|
|
|
sponsored features
|
|
|
|
Loading
|
|
|
|
Wine Offers
|
|
|
|
* [OFFERS][27]
|
|
|
|
* [RED WINE][28]
|
|
|
|
* [WHITE WINE][29]
|
|
|
|
Loading
|
|
|
|
var puffs_8122053 = new Array();
|
|
|