» Pork Sausages with Parsnip Cheese Champ and Red Onion Gravy

Cooking Instructions

Preheat a grill to moderate.

Place the sausages onto a grill pan and slowly grill under a moderate heat, turning as they slowly cook.

For the Mash:

Peel and quarter the potatoes and parsnips and place them in a large pan, cover with salted water and bring to the boil. Simmer for 20 – 30 minutes until tender. Drain well, then return the lid to the saucepan and set to one side to allow the potatoes and parsnips to steam.

For the Gravy:

Heat the spray oil in a saucepan and fry the onions with stevia until soft and caramelised. Stir in Worcestershire sauce, tomato puree and beef stock and boil, reduce the temperature and cook for a few minutes until thick. Season with salt and pepper. If it is too thick simply add a little more stock.

While the potatoes and parsnips are steaming, wash and finely chop the spring onions. Pour milk into a small pan and bring to the boil, then add the spring onions, remove from the heat and allow to infuse for 1 minute.

Mash the potatoes and parsnips together, fold in the milk, spring onions and grated cheese and mix until smooth, check the seasoning and add a little salt if necessary.

Pile cheese champ onto warm plates and arrange the sausages on top, drizzle with onion gravy. Serve with extra vegetables.

Pork Sausages with Parsnip Cheese Champ and Red Onion Gravy

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