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Pork Sausages with Witlof Salad & Parsnip Mash

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    20g butter
    •    2 tsps Dijon mustard
    •    8 thick pork sausages
    •    60ml (1/4 cup) olive oil
    •    80g baby rocket leaves
    •    60ml (1/4 cup) buttermilk
    •    60ml (1/4 cup) fresh orange juice
    •    salt & freshly ground black pepper
    •    2 celery sticks, trimmed, cut into 1cm thick slices
    •    2 medium (about 280g), parsnips, peeled, cut into 2cm pieces
    •    2 witlof, bases trimmed, chopped crossways, leaves separated
    •    3 large (about 600g) desiree potatoes, peeled, cut into 2cm cubes


  1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 5 minutes. Add the parsnips and cook for a further 5 minutes or until potatoes and parsnips are tender. Drain. Return to the saucepan and add the buttermilk and butter. Place over low heat and use a potato masher to mash until smooth. Taste and season with salt.
  2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 10 minutes or until cooked through.
  3. Combine the witlof, celery and rocket in a large bowl. Use a fork to whisk together the oil, orange juice and mustard in a small bowl. Drizzle over the witlof mixture and gently toss to combine. Taste and season with salt.
  4. Serve sausages with witlof salad and parsnip mash. Season with pepper.

This great family recipe is thanks to Taste Recipes at


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