Sausages with three-veg mash and cranberry onions

Categories: November

Ingredients

• 12 pork or Cumberland sausages
• 1 tbsp olive oil
• 2 small red onions, chopped
• 3 tbsp red wine vinegar
• 2 tbsp light muscovado sugar
• 2 tbsp cranberry sauce
• 350g potatoes, cut into chunks
• 350g parsnips, cut into chunks
• 350g leeks, washed and sliced
• 2 garlic cloves
• 100ml milk
• 4 tbsp chopped fresh parsley, plus a few leaves to garnish
• 4 tbsp grated fresh Parmesan

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Cook the sausages in a roasting tin for 35 minutes, turning once so they brown evenly.

2. Meanwhile, heat the oil in a frying pan over a medium-low heat. Add the onions and fry for 15 minutes, stirring occasionally, until softened but not browned. Add the vinegar and sugar, cook for 5 minutes, then stir in the cranberry sauce. Keep warm over a low heat, until ready to serve.

3. Meanwhile, make the mash. Put the potatoes, parsnips, leeks and garlic in a large saucepan of cold, salted water. Bring to the boil and simmer for 15-20 minutes, until tender. Drain well, return to the pan and dry off over a low heat. Add the milk, warm through, then put into a food processor with the parsley and Parmesan and whizz until smooth. Keep warm in a low oven until needed.

4. Serve the sausages with the mash, garnished with parsley leaves and the cranberry onions.

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