800 g brushed potatoes, peeled and chopped
2 parsnips, peeled and chopped
6 brussels sprouts, halved and finely shredded
⅓ cup milk
2 teaspoons wholegrain mustard
40 g polyunsaturated margarine
500 g extra-lean beef chipolatas
1 container red wine liquid gravy to serve
- Cook potato and parsnip in a large pan of boiling water for 12-15 min until tender, adding sprouts in the last 2 min. Drain, return to pan with milk, mustard and margarine. Mash until smooth, season. Cover and keep warm.
- Meanwhile, heat a little oil in a frying pan over medium heat. Cook sausages for 6-8 min until cooked through. Transfer to a tray and keep warm.
- Serve sausages with winter mash and Red Wine Gravy. Garnish with fresh parsley sprigs if desired. Serve with steamed green beans on the side.