Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Chunky Pork Sausage With Rooty Mash
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Get ready to dig into an easy-to-make hearty meal with this chunky pork sausage and rooty mash. The ultimate comfort food for any day of the week.
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
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
Step 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.
Step 2
Heat the oil in large saucepan and add onion thyme. Cook gently until soft and starting to brown.
Step 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).
Step 4
Cook the sausages under a preheated moderate grill for about 10 minutes until browned and cooked through.
Step 5
Drain root vegetables and mash together with butter and seasoning.
Step 6
Serve the sausages and rooty mash with seasonal green vegetables.
Method
Step 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.
Step 2
Heat the oil in large saucepan and add onion thyme. Cook gently until soft and starting to brown.
Step 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).
Step 4
Cook the sausages under a preheated moderate grill for about 10 minutes until browned and cooked through.
Step 5
Drain root vegetables and mash together with butter and seasoning.
Step 6
Serve the sausages and rooty mash with seasonal green vegetables.
Chunky Pork Sausage with Rooty Mash
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
Step 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.
Step 2
Heat the oil in large saucepan and add onion thyme. Cook gently until soft and starting to brown.
Step 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).
Step 4
Cook the sausages under a preheated moderate grill for about 10 minutes until browned and cooked through.
Step 5
Drain root vegetables and mash together with butter and seasoning.
Step 6
Serve the sausages and rooty mash with seasonal green vegetables.
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