Pork sausages with winter mash
500 g, cut into 2cm piece
250 g, cut into 2cm piece
¼ cup(s), (60ml) heated
4 individual, finely shredded
extra lean pork sausage
2 clove(s), thinly sliced
2 cup(s), finely shredded
- 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.
- 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.
- 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.
- Serve sausages with winter mash and cabbage.