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Sausages with Celeriac and Peppercorn Mash
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These succulent meaty sausages are used for this effortless version of a family favourite. They are baked with chunky pieces of onion and served with a celeriac and potato mash, speckled with green peppercorns.
Green peppercorns have a milder flavour than black dried peppercorns. They can be crushed and added to other dishes such as stews, casseroles and sauces. Rinse the brine off before use.
The leftover sausages are delicious eaten cold.
Note: Always wash hands, equipment and work surfaces after handling raw meat.
Typical values per serving:
9% fat per serving
This recipe was first published in October 2003.