Sausage and mash is a staple when it comes to British cuisine and with this wintery take on a classic, you’ll find comfort on those dark evenings when only a familiar favourite will do.
4 sausages – try these from sozages.
3 medium potatoes
175g Brussel sprouts
4 tbsp milk
1 tbsp mustard
Start off with roughly peeling and chopping parsnips and potatoes and cooking them in salted boiling water for about 10 minutes. While the veg is boiling, grill the sausages for around 12 minutes, turning them frequently to make sure they’re well cooked.
At the same time, shred the sprouts and add to the pan for around 2-3 minutes and cook until all the vegetables are tender.
Drain and mash the vegetables and then stir through milk and mustard and add salt and pepper to taste.
Arrange on a plate with the sausages and add your own condiments – gravy, ketchup, mustard – it’s up to you!