The Country Pub Pringle

This Pringle aims to replicate in miniature the homely appeal of a country pub lunch.

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Ingredients

Ready Salted Pringle steeped in beer
Cooked chicken and turkey sausage
Wholegrain mustard
Thyme

Method

First, take the sausage while still warm and slice into segments of approximately 5mm thickness. Next, dab a level teaspoon of the wholegrain mustard into the centre of the beer-steeped Pringle, and affix a sausage segment atop. Garnish with the thyme and serve warm.