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Sausages & parsnip mash with red wine onions
Sausages & parsnip mash with red wine onions
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Upgrade classic bangers and mash with sweet, nutty parsnips for a sensational twist.
Ingredients:
  • 2 parsnips, peeled
  • 800g potatoes, peeled, cut into 5cm pieces
  • 50g butter, chopped
  • 125ml (1/2 cup) milk
  • 3 brown onions, halved, thinly sliced
  • 125ml (1/2 cup) red wine
  • 125ml (1/2 cup) beef stock
  • 8 thick beef sausages
Instructions:
  • Quarter the parsnips lengthwise, remove and discard the woody core, then cut into 2cm pieces.
  • In a saucepan, combine the parsnip and potato, cover with cold water, and bring to a boil. Cook for 15 minutes or until tender. Drain and return the vegetables to the pan.
  • Cook the potato and parsnip on medium heat until the moisture evaporates, then remove from heat. Stir in 30g of butter and use a potato masher to create a smooth and creamy texture while gradually adding the milk.
  • In a non-stick frying pan over medium-low heat, heat oil and the remaining butter. Add onion and cook covered, stirring occasionally, for 8 minutes until softened. Uncover and cook for an additional 5 minutes until pale golden. Pour in wine and stock, bring to a boil, then reduce heat to low and simmer for 4 minutes until sauce slightly thickens. Season with salt and pepper. Transfer to a heatproof bowl and cover with foil to keep warm.
  • After wiping the pan clean with a paper towel, heat it over medium heat. Add the sausages and cook for 10 minutes, turning occasionally, until they are cooked through.
  • Scoop the mash onto serving plates, then add the sausages and onion mixture on top. Serve.

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