Prep Time

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

Ingredients

    •    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

Method

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.