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.
