Sausages with three-veg mash and cranberry onions
- November 2005
- 12 good-quality pork or Cumberland sausages
- 1 tbsp olive oil
- 2 small red onions, chopped
- 3 tbsp red wine vinegar
- 2 tbsp light muscovado sugar
- 2 tbsp cranberry sauce
For the mash
- 350g potatoes, cut into chunks
- 350g parsnips, cut into chunks
- 350g leeks, washed and sliced
- 2 garlic cloves
- 100ml milk
- 4 tbsp chopped fresh parsley, plus a few leaves to garnish (optional)
- 4 tbsp grated fresh Parmesan
- Preheat the oven to 220°C/fan200°C/gas 7. Cook the sausages in a roasting tin for 35 minutes, turning once so they brown evenly.
- Meanwhile, heat the oil in a frying pan over a medium-low heat. Add the onions and fry for 15 minutes, stirring occasionally, until softened but not browned. Add the vinegar and sugar, cook for 5 minutes, then stir in the cranberry sauce. Keep warm over a low heat, until ready to serve.
- Meanwhile, make the mash. Put the potatoes, parsnips, leeks and garlic in a large saucepan of cold, salted water. Bring to the boil and simmer for 15-20 minutes, until tender. Drain well, return to pan and dry off over a low heat. Add the milk, warm through, then put into a food processor with the parsley and Parmesan and whizz until smooth. You can keep this warm in an ovenproof dish in a low oven (140°C/fan120°C/gas 1) for up to 1 hour.
- Serve the sausages with the mash, garnished with parsley leaves, if using, and the cranberry onions.
The only way to guarantee you’re serving up a sausage that’s mainly meat is to buy the top-of-the-range varieties. Check the carbohydrate content – it should be really low.
Rate & review
Or, how about...?
Sausages with creamy spinach sauce and garlic and caper mash
We’ve taken bangers and mash to a whole new level by adding garlic and capers...