Pork sausages with mushrooms and herb butter

Recipes / Meat

Enjoy a satisfying main and finish with the simplest dessert. Lazy You bet.

Recipe «Pork sausages with mushrooms and herb butter» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 400g parsnips, peeled, 250g desiree potatoes, peeled, 80ml pouring cream, 1 tbsp olive oil, 4 pork and fennel sausages , 1/2 bunch rocket, leaves torn in half, Dijon mustard, to serve, 125g butter, softened , 1 tbsp finely chopped flat-leaf parsley, 1 tbsp finely chopped chives, 1 tsp finely chopped thyme leaves, 1 clove garlic, crushed, 4 x 10cm flat mushrooms, peeled, stalks trimmed, 1 red onion, cut into wedges.

Ingredients:

  • 400g parsnips, peeled 
  • 250g desiree potatoes, peeled 
  • 80ml pouring cream 
  • 1 tbsp olive oil 
  • 4 pork and fennel sausages 
  • 1/2 bunch rocket, leaves torn in half 
  • Dijon mustard, to serve 
  • 125g butter, softened 
  • 1 tbsp finely chopped flat-leaf parsley 
  • 1 tbsp finely chopped chives 
  • 1 tsp finely chopped thyme leaves 
  • 1 clove garlic, crushed 
  • 4 x 10cm flat mushrooms, peeled, stalks trimmed 
  • 1 red onion, cut into wedges 

Instructions

  1. Preheat oven to 180C. To make mash, cut parsnips in half lengthwise, then cut out the woody core. Cut potatoes and parsnips into 2cm pieces, then place in a saucepan of cold water. Bring to the boil, then simmer for 12 minutes or until vegetables are tender. Drain, return the parsnips and potatoes to the pan over medium heat and, using a potato masher, mash until smooth. Add cream and stir to combine. Season with salt and pepper. Cover until needed.
  2. To make mushrooms, combine butter, herbs and garlic in a small bowl and season. Place mushrooms, cap-side down, in a roasting pan and place 1 heaped teaspoon of butter mixture on each mushroom. Add onion to the pan and dot with remaining butter. Roast for 25 minutes or until the mushrooms are tender.
  3. Meanwhile, to cook sausages, heat oil in a large frying pan over medium–high heat. Add sausages and cook, turning, for 5 minutes or until browned. Remove from pan and cut in half lengthwise. Return to pan, cut-side down, and cook for a further minute or until cooked through.
  4. Divide mushroom mixture and rocket among plates and drizzle with pan juices. Add mash and sausages, and serve immediately with mustard.