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Sausages with three-veg mash and cranberry onions

Name: Sausages with three-veg mash and cranberry onions
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Published: 31 Oct 05
Updated: 18 Mar 24

For a nutritious and comforting meal try this sausage and three-veg mash recipe.

Easy
November 2005

Test kitchen approved

Serves 4
Takes 30 minutes to make and 35 minutes in the oven

For a nutritious and comforting meal try this sausage and three-veg mash recipe.

Nutrition: per serving

Calories: 724kcals
Fat: 38.7g (16.4g saturated)
Protein: 39.3g
Carbohydrates: 56.9g (21.8g sugar)
Salt: 4.2g

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Ingredients

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

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Method

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.

Recipe from November 2005 Issue

Nutrition

Nutrition: per serving

Calories: 724kcals
Fat: 38.7g (16.4g saturated)
Protein: 39.3g
Carbohydrates: 56.9g (21.8g sugar)
Salt: 4.2g

delicious. tips

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.