Greenford Farm whole grain pork sausage, pomme puree, onion jam, broccoli and truffle jus

Gordon Stott

Gordon Stott

31st October 2016
Gordon Stott

Greenford Farm whole grain pork sausage, pomme puree, onion jam, broccoli and truffle jus

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Greenford Farm whole grain pork sausage, pomme puree, onion jam, broccoli and truffle jus recipe below, as tried and tested by professional chefs - Why not give it a try?


  • ⁣900g potatoes, peeled and chopped
  • 450 g unsalted Butter
  • 250 g Milk
  • 8 g Salt
  • 1 Broccoli, cut into small florets
  • 1 onion, grated Lengthways
  • 200g Plain Flour
  • 8 Wholegrain Sausages
  • Salt andPepper for seasoning
  • Truffle Jus


⁣To start the Pomme Puree, place the potatoes in a large pan and cover with cold water, place on a high heat and cook until the potatoes are tender and falling apart, strain and put the potatoes through a ricer. Melt in a pan the butter, milk and Salt. Mix the potato and milk mixture until fully combined. Mix the onion and flour together, place in a sieve to remove the excess flour, deep fry at 190 degrees until golden and crisp. Pre-heat the oven to 180 degrees. Colour the sausage in a pan with oil, place in a pre-heated oven and cook for 15-20 minutes turning every 5 minutes. Season and leave to cool. Blanch the broccoli florets for 2-3 minutes and finish in a pan of butter. Assemble the plate and sauce with truffle infused jus.

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