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Ingredients
Serves 48 x Porkinson Sausages
2 x Coxes apples
24 x girolle mushrooms
2 x chopped shallots
1 x clove of garlic
1 x sprig of thyme
100g cooked potato sieved
25g x pasta flour
6 x sage leaves finely chopped
½ beaten egg
2 x tbsp mayonnaise
2 x tbsp dry cider
4 handfuls mixed organic leaves
20g butter
20g sugar
12 x Parmesan shavings
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Method
Mix the cooked potato, pasta flour, sage leaves and beaten egg to a smooth dough. Roll out into long tubes and cut at 1cm intervals to form small lozenges. Drop the potato dumplings into boiling water. When they rise to the surface, remove and chill in iced water. Peel and core the apples. Cut into 12 even-sized rings. Cook butter and sugar to a light caramel. Cook the apple rings until golden and set aside.Cook the shallots, garlic and thyme in a little olive oil. Add the mushrooms and sauté until tender, season and then tip into a mixing bowl. Cook Porkinson Sausages to a golden brown colour. Mix cider and mayonnaise to a smooth consistency. Spoon over the mushrooms to coat and mix in the salad leaves. Drain the potato gnocchi and roast in olive oil until golden brown and crispy.
To serveSprinkle with the breadcrumbs and gently colour under a hot grill. Finish with a sprinkle of chopped parsley.
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