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    Sausages with Celeriac and Peppercorn Mash

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    Sausages with Celeriac and Peppercorn Mash

    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.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 2 large onions, peeled
    • 2 tbsp olive oil
    • 2 x 454g packs Waitrose 8 Premium Pork Sausages
    • 1 celeriac, about 800g, peeled and cut into small chunks, washed
    • 500g floury potatoes, such as Maris Piper, cut into small chunks
    • 2 tbsp Waitrose Select Green Peppercorns in Brine, drained and rinsed
    • 100ml crème fraîche


    1. Preheat the oven to 190°C, gas mark 5. Cut the onions into wedges and place in a roasting tin. Drizzle with the oil and cook for about 15 minutes until beginning to colour. Add the sausages to the tin and cook for a further 30 minutes until they are golden and cooked through, the juices run clear and there is no pink meat, and the onions are beginning to caramelise.
    2. Meanwhile, place the celeriac and potatoes in a large pan and just cover with cold water. Bring to the boil, then reduce the heat and simmer for 15-18 minutes, or until the vegetables are tender. Drain well, return to the pan and mash until smooth.
    3. Lightly crush the peppercorns using a pestle and mortar and add to the mash, along with the crème fraîche. Stir lightly to combine and season to taste. Spoon the mash onto plates and top each plate with three sausages and onions.

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    Cook's tips

    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.


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