Serve the sausages with the mash, garnished with parsley leaves, if using, and the cranberry onions.

 For a nutritious and comforting meal try this sausage and three-veg mash recipe.

Ingredients

• 12 good-quality pork or Cumberland sausages
• 1 tbsp olive oil
• 2 small red onions, chopped
• 3 tbsp red wine vinegar
• 2 tbsp light muscovado sugar
• 2 tbsp cranberry sauce

• For the mash

  • 350g potatoes, cut into chunks
  • 350g parsnips, cut into chunks
  • 350g leeks washed and sliced
  • 2 garlic cloves
  • 100ml milk
  • 4 tbsp chopped fresh parsley, plus a few leaves to garnish (optional)
  • 4 tbsp grated fresh Parmesan

  • Method

  • 1        Preheat the oven to 220°C/fan200°C/gas 7. Cook the sausages in a roasting tin for 35 minutes, turning once so they brown evenly.
  • 2           Meanwhile, heat the oil in a frying pan over medium-low heat. Add the onions and fry for 15 minutes, stirring occasionally, until softened but not browned. Add the vinegar and sugar, cook for 5 minutes, then stir in the cranberry sauce. Keep warm over low heat, until ready to serve.
  • 3           Meanwhile, make the mash. Put the potatoes, parsnips, leeks, and garlic in a large saucepan of cold, salted water. Bring to the boil and simmer for 15-20 minutes, until tender. Drain well, return to pan and dry off over low heat. Add the milk, warm through, then put into a food processor with the parsley and Parmesan and whizz until smooth. You can keep this warm in an ovenproof dish in a low oven (140°C/fan120°C/gas 1) for up to 1 hour.
  • 4          Serve the sausages with the mash, garnished with parsley leaves, if using, and the cranberry onions.
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