PECK heart sausage with Potato Rosti, Wilted Spinach and Mushroom Champagne Sauce

Create this meal for your loved one with PECK heart sausages, it can also be created with our HECK Fair & Square sausages.

Serves 2


2 PECK Heart Sausages (available in February) or Fair & Square sausages cut to shape!

275g new potatoes, boiled for 5 minutes and grated



1 tbsp olive oil

1 shallot or small onion halved and thinly diced

1 cloves garlic, crushed

110g baby chestnut mushrooms, sliced

150ml dry Champagne or sparkling wine (can be substituted with a good vegetable or chicken stock)

50ml vegetable stock

75ml crème fraiche

85g fresh spinach



Sprinkling of chopped fresh parsley for serving


Preparation time: 10 minutes
Cooking time: 20 minutes


  1. Cook the sausages under a medium grill for 18 – 20 minutes, turning occasionally.
  2. Heat ½ the oil in a frying pan over a moderate heat, add the diced onions, garlic and mushrooms, fry 5 – 8 minutes until the onions and mushrooms are soft.
  3. Season the grated potatoes, divide into 2, dust hands with flour and bring the potatoes together to make 2 potato cakes. In another fry pan, heat the remaining oil and fry the potatoes over a medium heat for 10 – 15 minutes, turning occasionally.
  4. Pour the stock and the Champagne into the pan with the mushrooms; increase the heat until the liquid is reduced to a 1/3.
  5. Combine the crème fraiche and seasoning in a small bowl and then add to the frying pan and stir until mixture has thickened.
  6. Place the spinach in a pan with 1 tbsp of boiling water, cover and cook for 30 seconds to a minute to allow the spinach to wilt down.

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