Celeriac & Wholegrain Mustard Rumbledethumps

Cumberland sausage with  & wholegrain mustard rumbledethumps & Wrekin white

Ingredients

1 pack Cumberland sausages

1 pre roasted whole celeriac

3 tablespoon wholegrain mustard

2 large heads of cavello nero (stem removed)

1 diced Spanish onion

British or Irish rapeseed oil

Maldon sea salt

15 grams butter

Cracked black pepper

300 grams Moydens Wrekin white

Method

In a frying pan with a little rapeseed, on a medium heat add your sausages & fry till golden brown

Place in a 180°c pre heated oven for 6 minutes

Remove and rest in a warm place

Roughly dice the celeriac

In a frying pan, on high heat with a little rapeseed and the butter add the onions and cook until translucent

Add the celeriac and fry for 2 minutes – add the mustard and the cavello nero

Continue to fry – cut the sausages lengthways and add to the pan

Season and stir

Serve – add to your plate – top with slices of Wrekin white & grill for 2 minutes

Eat immediately 🙂