Sausage and parsnip hot pot with mustard mash
Sausage and parsnip hot pot with mustard mash
Sausage and parsnip hot pot with mustard mash
350g good butchers sausages
2 tablespoons oil
25g butter
2 onions, peeled and chopped
2 sticks celery, finely chopped
1 teaspoon chopped fresh rosemary
250g peeled and chopped parsnips
150ml dry cider
250ml chicken stock
Freshly ground black pepper
1 tablespoon cornflour
Heat the oil in a large frying pan. Cut the sausages into 3cm pieces and add to the pan when the oil is hot. Cook to seal on both sides and add the butter, onions, celery and parsnips. Cook until the onions are golden. Add the cider and stock and simmer for 15 minutes. Mix the cornflour with 2 tablespoons of cold water and mix into the sausages. Stir to thicken. Add the rosemary and pepper and check seasoning. Spoon into a baking dish.
Mustard Mash
1kg potatoes
2 tablespoons wholegrain mustard
50ml sour cream
25g butter
Salt and pepper
Boil the potatoes until soft. Drain well and dry in the pan. Mash with the butter, sour cream and mustard. Season to taste and spoon onto the sausage mixture.
Cook in a 190oc oven until golden and bubbling.
