Chunky Pork Sausage With Rooty Mash

cooking time
20 minutes

serves
4 people

Ingredients

  • 450g (1lb) Chunky pork traditional sausages
  • 15ml (1tbsp) Olive oil
  • 1 Onion, peeled and sliced
  • 2 Sprigs fresh thyme
  • 300ml (½pt) Stock (add a splash of Sweet local ale)
  • 15-30ml (1-2tbsp) Gravy granules
  • Rooty Mash

  • 1lb (450g) Potatoes, peeled and cut into quarters
  • 3 Parsnips, peeled and sliced
  • 1/2 Celeriac, peeled and cut into chunks
  • 12g (1/2oz) Butter
  • Black pepper

Method

1

Place potatoes, parsnips and celeriac into a large saucepan of cold water. Bring to the boil and simmer until vegetables are tender.

2

Heat oil in large saucepan and add onion and thyme, and cook gently until soft and starting to brown.

3

Add splash of ale, stock, gravy granules and simmer to achieve your desired thickness of gravy (Add a pinch of sugar if it’s a little bitter).

4

Place sausages under a pre-heated grill and cook for about 10 minutes until browned and cooked through.

5

Drain root vegetables and mash together with butter and seasoning.

Serving Suggestions

Serve with a heap of seasonal green vegetables.