Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Pork sausages with winter mash by WW

Pork sausages with winter mash

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Celeriac, used in the mash, is a bulbous root vegetable that has a nutty, celery-like flavour. It makes a great addition to your next mash.

Ingredients

Celeriac

500 g, cut into 2cm piece

Potato(es)

250 g, cut into 2cm piece

Skim milk

¼ cup(s), (60ml) heated

Brussels sprouts

4 individual, finely shredded

Extra lean pork sausage

8 thin

Olive oil

1 tbs

Garlic

2 clove(s), thinly sliced

Red cabbage

2 cup(s), finely shredded

Instructions

  1. Cook potato and celeriac in a medium saucepan of boiling salted water for 15–20 minutes or until tender. Drain. Return to pan. Heat over low heat for 1 minute to dry out excess moisture. Add milk and mash until smooth. Season with salt and pepper. Stir in sprouts. Cover to keep warm.
  2. Meanwhile, preheat grill on high. Line a baking tray with foil. Grill sausages on prepared tray, turning occasionally, for 5–6 minutes or until cooked through. Cover to keep warm.
  3. Heat oil in a large saucepan over medium heat. Cook garlic, stirring, for 3 minutes or until golden. Stir in cabbage and ¼ cup (60ml) water and cook, covered, for 2–3 minutes or until just tender. Season with salt and pepper.
  4. Serve sausages with winter mash and cabbage.

You might like

You might like