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Saucisson and quick-pickled pear skewers
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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.
Typical values per serving:
This recipe was first published in December 2020.