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    Saucisson and quick-pickled pear skewers 

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    Saucisson and quick-pickled pear skewers 

    • Gluten Free
    • Preparation time: 15 minutes, plus chilling and pickling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus chilling and pickling

    Makes: 20


    2 Waitrose Blush Pears
    200ml cider vinegar
    100g caster sugar
    2 slices fresh root ginger
    1 tsp mustard seeds
    180g pack No.1 Perigord Walnut Saucisson Sec
    1½ tbsp clear honey
    1½ tsp pul biber chilli flakes


    1. Cut each pear into 10 wedges, then each wedge into 3 to give 60 pieces. Put the vinegar, sugar and 100ml water into a pan and slowly bring to the boil, stirring, until the sugar dissolves; remove from the heat. Stir in the ginger, mustard seeds and pears. Set aside to cool completely, then transfer to a sealed container and chill in the fridge for at least 1 hour.

    2. Quarter the saucisson lengthways, then cut each length into 10, to give 40 pieces. Just before serving, lift the pears out of the pickling liquor. Skewer 3 pear pieces and 2 sausage pieces onto cocktail sticks, alternating them. Warm the honey and pul biber together in a pan, then drizzle over the skewers and serve straight away. This recipe can also be halved to make 10 skewers, if liked.

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