Herby Sausages with Potato and Celeriac Mash

cook 20 mins
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Ingredients
  • 600 g (1 lb 3 1/2 oz) floury potatoes, peeled and diced
  • 400 g (13 oz) celeriac, peeled and diced
  • 8 country-style pork and herb sausages
  • 50 g (2 oz) butter
  • 1 tablespoon chopped thyme leaves
  • salt and pepper
  • steamed carrots, to serve
Directions
  • Cook the potato and celeriac in a large saucepan of lightly salted boiling water for about 15 minutes, until tender. Drain, then return to the pan and place over a low heat for 30 seconds to remove excess liquid.
  • Meanwhile, cook the sausages under a preheated grill for 12–15 minutes, turning occasionally, until cooked and golden.
  • Mash the potato and celeriac with the butter, thyme and plenty of seasoning. Serve the grilled sausages with the mash and some steamed carrots.
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