Pork sausages with winter mash
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
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