recipes
Balsamic roasted sausages with red vegetables and parsnip mustard mash
2012-05-22
Ingredients
For the red vegetables
- 3 red onions, cut into chunks
- 3 red peppers, cut into chunks
- 250g cherry tomatoes
- 2 tbs balsamic vinegar
- 2 tbs olive oil (PREGO)
- 8 home-made pork sausages
- Few sprigs thyme
- 1 tbsp honey
For the parsnip and mustard mash
- 2 Parsnips
- 2 large potatoes
- 200ml milk
- Few thyme sprigs
- 2 tbsp Dijon mustard (COLMANS)
- 1 tbsp butter
- Ground white pepper
- Fine sea salt
Method
Place the onions and peppers in a roasting tin along with the olive oil, balsamic vinegar, salt and pepper. This should take approximately 10 minutes. Next, add in the sausages, cherry tomatoes and the thyme sprigs, Drizzle with the honey and cook for further 15 minutes. The sausages should be cooked, golden brown and sticky. Meanwhile, make the parsnip and mustard mash. Peel and chop the potatoes and parsnips. Place in a pan, along with thyme and milk for 15 minutes until soft. Drain the vegetables and discard the herbs. Return to a clean pot and toss gently on a slow heat until dry. Pass through a fine pass puree and then beat in the butter and mustard. Season well with salt and pepper and mix well. Serve the sticky sausages and vegetables in large plates with a generous serving of parsnip and mustard mash.
Suggested accompanying wine: DELICATA Victoria Heights Merlot D.O.K. Gozo
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