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RUSSELL'S TWISTS with SAUSAGES & MUSTARD
A meaty feast with a little bit of kick.
A seasoned professional, Russell 'Fonzy' Downing has enjoyed a highly successful 10-year career including a spell in the States. A fast finisher who also climbs well, he became National Road Race Champion in 2005 and represented Team GB at the 2006 World Championships in Salzburg and Team England at the Commonwealth Games in Melbourne. In 2009, he won his second National Road Race Champion title.
500 g (1 Ib) sausages
2 tablespoons sunflower oil
1 onion, sliced
150 ml (1/4 pint) dry cider
2 tablespoons wholemeal flour
900 ml (11/2 pints) stock
2 teaspoons coarse-grain mustard
1 teaspoon clear honey
200 g (7 oz) Marshalls Twists
125 g (4 oz) frozen or canned broad beans
2 carrots, grated coarsely
salt and freshly ground black pepper
If using 'butcher's-choice' sausages, twist each in two and separate. Heat the oil in a large, deep frying pan and brown them for about 5 minutes. Remove the sausages and add the onion. Fry for about 5 minutes until softened and browned. Stir in the cider, and allow to reduce for a minute or two. Mix in the flour. Add the stock, and bring to the boil, stirring until smooth and thickened. Mix in the mustard, honey, pasta and sausages. Season with salt and pepper. Cover and simmer gently for 5 minutes. Stir in the broad beans and carrots. Cover and cook for 5 minutes.
