Sausages & parsnip mash with red wine onions


Sausages & parsnip mash with red wine onions

Prep Time: 20 Mins Cooking Time: 3 Hours 30 Mins Total Time: 3 Hours 50 Mins


  • 2 parsnips, peeled
  • 800g potatoes, peeled, cut into 5cm pieces
  • 50g butter, chopped
  • 125ml (1/2 cup) milk
  • 1 tbs olive oil
  • 3 brown onions, halved, thinly sliced
  • 125ml (1/2 cup) red wine
  • 125ml (1/2 cup) beef stock
  • 8 thick beef sausages


  1. Cut the parsnips lengthways into quarters. Remove and discard the woody core. Cut into 2cm pieces.
  2. Place the parsnip and potato in a saucepan. Cover with cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain and return to the pan.
  3. Place the potato and parsnip over medium heat and cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated. Remove from heat. Add 30g of butter and use a potato masher to mash. Gradually add the milk, mashing until smooth and creamy.
  4. Heat the oil and remaining butter in a non-stick frying pan over medium-low heat. Add the onion to the pan. Cover and cook, stirring occasionally, for 8 minutes or until the onion softens. Uncover and cook for 5 minutes or until pale golden. Add the wine and stock. Bring to the boil. Reduce heat to low and simmer for 4 minutes or until the sauce reduces slightly. Season with salt and pepper. Transfer to a heatproof bowl and cover with foil to keep warm.
  5. Wipe the pan clean with paper towel. Heat over medium heat. Add the sausages and cook, turning occasionally, for 10 minutes or until cooked through.
  6. Divide the mash among serving plates. Top with the sausages and onion mixture. Serve.