Pork Sausages with Parsnip and Winter Vegetable Mash
Pork sausages with parsnip and winter vegetable mash is a hearty cold-weather meal.It usually includes:Pork sausages — browned or roasted sausages made from seasoned porkParsnip and winter vegetable mash — a soft mash made by boiling and mashing parsnips along with winter vegetables such as:potatoescarrotsswede/rutabagaturnipsIt’s similar to sausages and mashed potatoes, but the mash is sweeter and more earthy because of the parsnips and other root vegetables.Often it may be served with:gravyonion gravypeas or greensmustardSo in simple terms:it’s a traditional-style savory dish of pork sausages served with a mash made from parsnips and other winter root vegetables.
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Ingredients
For the sausages
- 8 pork sausages
- 1 tablespoon olive oil
For the mash
- 1 pound parsnips peeled and chopped
- 1 pound Yukon Gold or russet potatoes, peeled and chopped
- 3/4 pound carrots peeled and chopped
- 1/2 pound rutabaga or turnips, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup whole milk warmed
- 1 teaspoon salt plus more for the cooking water
- 1/2 teaspoon black pepper
Optional onion gravy
- 1 tablespoon butter
- 1 large onion thinly sliced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Cook the vegetables
- Put the parsnips, potatoes, carrots, and rutabaga in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for about 20–25 minutes, or until all the vegetables are very tender.
Cook the sausages
- While the vegetables cook, heat the olive oil in a large skillet over medium heat. Add the sausages and cook for 12–15 minutes, turning often, until browned and cooked through. Transfer to a plate and keep warm.
Make the mash
- Drain the cooked vegetables well. Return them to the hot pot for 1–2 minutes to let excess moisture evaporate. Add the butter, warm milk, salt, and pepper. Mash until smooth or slightly chunky, depending on your preference. Taste and adjust seasoning.
Make the optional onion gravy
- In the same skillet or a saucepan, melt 1 tablespoon butter over medium heat. Add the sliced onion and cook for 8–10 minutes until soft and golden. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth. Stir in the Dijon mustard and simmer for 3–5 minutes until thickened. Season with salt and pepper.
Serve
- Spoon the parsnip and winter vegetable mash onto plates. Top with 2 sausages per person. Serve with onion gravy if desired.
You can use all parsnips and potatoes if you don’t have rutabaga or turnips.
For extra flavor, add 2 tablespoons sour cream or a little whole-grain mustard to the mash.
Good side vegetables include peas, green beans, or sautéed cabbage.
For extra flavor, add 2 tablespoons sour cream or a little whole-grain mustard to the mash.
Good side vegetables include peas, green beans, or sautéed cabbage.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 1096kcal (55%)Carbohydrates: 60g (20%)Protein: 42g (84%)Fat: 77g (118%)Saturated Fat: 28g (175%)Polyunsaturated Fat: 9gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 199mg (66%)Sodium: 2462mg (107%)Potassium: 2040mg (58%)Fiber: 13g (54%)Sugar: 17g (19%)Vitamin A: 14791IU (296%)Vitamin C: 65mg (79%)Calcium: 187mg (19%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Small saucepan or use the skillet Optional, if making onion gravy
- whisk Optional, if making onion gravy
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