Beef sausages with parsnip and buttermilk mash and red wine mushrooms


Beef sausages with parsnip and buttermilk mash and red wine mushrooms

Prep Time: 15 Mins Cooking Time: 30 Mins Total Time: 45 Mins


  • 900g parsnips, peeled, coarsely chopped
  • 60g butter, at room temperature, chopped
  • 125ml (1/2 cup) buttermilk
  • Pinch of ground nutmeg
  • 12 (about 1kg) beef sausages
  • 2 garlic cloves, crushed
  • 2 tbs chopped fresh oregano
  • 1 tbs olive oil
  • 500g button mushrooms, trimmed
  • 125ml (1/2 cup) red wine


  1. Preheat oven to 200°C. Cook the parsnip in a large saucepan of boiling water for 15 minutes or until tender. Drain. Place the parsnip and half the butter in the bowl of a food processor and process until smooth. Add the buttermilk and nutmeg, and season with salt and pepper. Process until well combined. Return the parsnip mixture to the pan and cover to keep warm.
  2. Preheat a barbecue flat plate or large frying pan on medium-high. Add the sausages and cook, turning occasionally, for 15 minutes or until cooked through.
  3. Meanwhile, combine the garlic, oregano and remaining butter in a bowl. Heat the oil in a flameproof roasting pan over medium heat. Add the mushrooms and cook, turning, for 2 minutes or until lightly browned. Top with the butter mixture and wine. Bake for 10 minutes or until tender.
  4. Divide the mash, sausages and mushrooms among serving plates. Pour over the juices from the roasting pan to serve.