Bangers & Celeriac Mash

Succulent pork sausages on a bed of celeriac and apple mash, seasoned with wholegrain mustard. Served with sautéed shallots in a rich gravy.

 

Serves 2

 

Ingredients

 

6 Pork Sausages

1 Celeriac

1 Bramley Apple

1 Large Shallot

1tsp Whole Grain Mustard

Salt & Pepper

Large Knob of Unsalted Butter

 

Method

 

Peel the apple and celeriac then place in a large pan. Cover with boiling water then place on the hob for 20-25 minutes until the celeriac is fork tender. Remove then drain the vegetables through a colander. Place to one side, cover with a tea towel and allow to steam.

 

Meanwhile place the sausages under the grill until thoroughly cooked through.

 

Mash the celeriac and apple with a large knob of butter until smooth. Stir through the wholegrain mustard and season. Cover with a tea towel to keep warm.

 

Chop the shallot and sauté until softened. Then add to a homemade or pre bought gravy.

 

Plate up the bangers and mash then smother in gravy.