Method

• Place the chopped parsnip in a pot and cover with water
• Bring to the boil and then reduce to a simmer
• Once the parsnip is soft when tested with a knife, drain off the water
• Warm the milk and butter and add to the pot with the parsnip
• Mash until smooth and season with salt and pepper
• For an extra creamy mash, put through a potato ricer or mouli
• To make the sausages, finely slice the onions and garlic
• Heat a pan on a moderate heat and add a drizzle of olive oil
• Take the sausages and squeeze out large marble sized pieces of meat from the sausage casings directly into the pan
• Turn the meat over and brown on all sides
• Reduce the heat in the pan and add the onion and garlic
• Sautee for a couple of minutes before adding the red wine, balsamic, Worcestershire sauce, mustard, tomatoes and beef stock
• Bring to a simmer and cook until the sauce is reduced and thickened
• Check the seasoning and add salt and pepper to taste
• Serve straight away with the creamy parsnip mash, garnish with some fresh chopped parsley
• *leave the Worcestershire sauce out and use gluten free beef stock if you want the recipe to be gluten free