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
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.