Merlot and Cracked Pepper Sausage Meatballs with Creamy Parsnip Mash



Parsnip Mash Ingredients:
530g parsnips peeled and chopped
¾ cup milk
50g butter

Sausage Meatball Ingredients:
2 onions
2 cloves garlic
1 packet Merlot and Cracked Pepper Sausages (Blue Mountain Butchery)
1 Tbsp Worcestershire sauce
1 Tbsp balsamic
1 tin of chopped tomatoes
¼ cup red wine
1 Tbsp Dijon mustard
½ cup beef stock
Olive oil


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


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