Sausages with mashed cauliflower and parsnip recipe
Try mashing parsnip and cauliflower for an upgraded version of classic bangers and mash that the whole family will love. Make a quick herby onion gravy and serve with the root veg mash, peas and succulent pork sausages for an easy dinner idea that's ready in just over 30 minutes.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 536 calories / serving
- Freezable
Ingredients
- 200g parsnips, peeled and cut into chunks
- 500g frozen cauliflower florets
- 1 tbsp olive oil
- 2 small red onions, thinly sliced
- 2 rosemary sprigs, leaves picked and roughly chopped
- 1 tbsp plain flour
- 1 beef stock cube, made up to 375ml
- 8 pork sausages
- oil, for greasing
- 300g frozen peas
- 100ml milk
- 25g unsalted butter
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Shop ingredientsEach serving contains
- Energy
- 2240kJ 536.0kcal
- Fat
- 31g
- Saturates
- 11g
- Salt
- 2.9g
- Sugars
- 16g
of the Reference intake
Carbohydrate 41.5gProtein 25.0gFibre 10.5g
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- Boil the parsnips in a large pan of salted water for 15 mins, then add the cauliflower. Boil for 5 mins more or until the vegetables are tender. Drain and steam-dry for 5 mins.
- Meanwhile, make the gravy. Heat the oil in a large frying pan over a medium heat. Add the onions and rosemary, and cook for 15 mins, stirring frequently. Sprinkle over the flour, stir well and cook for 1 min. Pour in the stock and simmer for 5 mins, stirring occasionally, until slightly thickened. Season to taste. Set aside and keep warm.
- Put the sausages on an oiled baking tray and grill on high for 16-18 mins, turning occasionally, until golden and cooked through.
- Cook the peas in a pan of boiling water for 3 mins. Drain; set aside.
- Mash the parsnips and cauliflower until smooth, then add the milk and butter. Mash again to combine. Divide the mash between 4 shallow bowls and top each with 2 sausages and the peas. Spoon over the gravy to serve.
- See more Pork recipes
Freezing and defrosting guidelines
Freeze gravy and mash only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Tip
Use whatever root veg you have for the mash – try sweet potato, carrot or swede
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
