Pork sausages with witlof salad & parsnip mash

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pork sausages with witlof salad & parsnip mash". Try it by all means

Recipe «Pork sausages with witlof salad & parsnip mash» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 3 large desiree potatoes, peeled, cut into 2cm cubes, 2 medium parsnips, peeled, cut into 2cm pieces, 60ml buttermilk, 20g butter, Salt & freshly ground black pepper , 8 thick pork sausages, 2 witlof, bases trimmed, chopped crossways, leaves separated, 2 celery sticks, trimmed, cut into 1cm-thick slices , 80g baby rocket leaves, 60ml olive oil, 60ml fresh orange juice, 2 tsp Dijon mustard.

Ingredients:

  • 3 large desiree potatoes, peeled, cut into 2cm cubes 
  • 2 medium parsnips, peeled, cut into 2cm pieces 
  • 60ml buttermilk 
  • 20g butter 
  • Salt & freshly ground black pepper 
  • 8 thick pork sausages 
  • 2 witlof, bases trimmed, chopped crossways, leaves separated 
  • 2 celery sticks, trimmed, cut into 1cm-thick slices 
  • 80g baby rocket leaves 
  • 60ml olive oil 
  • 60ml fresh orange juice 
  • 2 tsp Dijon mustard 

Instructions

  1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 5 minutes. Add the parsnips and cook for a further 5 minutes or until potatoes and parsnips are tender. Drain. Return to the saucepan and add the buttermilk and butter. Place over low heat and use a potato masher to mash until smooth. Taste and season with salt.
  2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 10 minutes or until cooked through.
  3. Combine the witlof, celery and rocket in a large bowl. Use a fork to whisk together the oil, orange juice and mustard in a small bowl. Drizzle over the witlof mixture and gently toss to combine. Taste and season with salt.
  4. Serve sausages with witlof salad and parsnip mash. Season with pepper.