Get 60% off*
Start today
Photo of Pork sausages with winter mash by WW

Pork sausages with winter mash

6 - 7
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
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.


Peeled celeriac

500 g, cut into 2cm piece


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


2 clove(s), thinly sliced

Red cabbage

2 cup(s), finely shredded


  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.