Chunky Pork Sausage With Rooty Mash
cooking time
20 minutes
cooking skill
Easy
serves
4 people
Ingredients
- 450g chunky pork traditional sausages
- 450g potatoes, peeled and cut into quarters
- 3 parsnips, peeled and sliced
- ½ celeriac, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 onion, peeled and sliced
- 2 sprigs fresh thyme
- 300ml hot vegetable or pork stock (add a splash of sweet local ale)
- 1-2 tablespoons gravy granules
- Knob butter
- Black pepper
Method
1
Place the potatoes, parsnips and celeriac into a large saucepan of cold water. Bring to the boil and simmer for 15-20 minutes until vegetables are tender.
2
Heat the oil in large saucepan and add onion thyme. Cook gently until soft and starting to brown.
3
Add the stock and splash of ale, gravy granules and simmer to achieve your desired thickness of gravy (Add a pinch of sugar if it’s a little bitter).
4
Cook the sausages under a preheated moderate grill for about 10 minutes until browned and cooked through.
5
Drain root vegetables and mash together with butter and seasoning.
6
Serve the sausages and rooty mash with seasonal green vegetables.
