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Ingredients

Method

  • STEP 1

    Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.

  • STEP 2

    Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.

RECIPE TIPS
FOR A LOW-FAT SUPPER

Replace the sausages with boneless, skinless chicken breasts, brushed lightly with a little olive oil and seasoned with salt and pepper.

Recipe from Good Food magazine, January 2008

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A star rating of 4.4 out of 5.24 ratings
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