Name: Sticky harissa sausages with parsnip mash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 8 pork sausages; olive oil; 1 red onion halved and thinly sliced; 1 tbsp red wine vinegar; 2 tbsp rose harissa; 1 tbsp honey; 750g parsnips peeled and chopped into chunks; butter; 3 tbsp milk, cream or crème fraîche; greens cooked, to serve

A one-pan sausage dish with mashed parsnips on the side

8 pork sausages
olive oil
1 red onion
halved and thinly sliced
1 tbsp red wine vinegar
2 tbsp rose harissa
1 tbsp honey
750g parsnips
peeled and chopped into chunks
butter
3 tbsp milk, cream or crème fraîche
greens
cooked, to serve

Method

step 1
Fry the sausages in a little oil until browned all over and almost cooked through. Scoop out, then cook the onion until golden and caramelised. Stir in the vinegar and simmer until evaporated. Stir in the harissa and honey with a splash of boiling water. Return the sausages and cook for a few minutes until cooked through and glazed with the harissa-honey mixture.
step 2
Put the parsnips in a pan of cold water, season with salt and bring to the boil, then simmer for 15-20 mins or until very tender – parsnips can be quite fibrous, so test to see how soft they are by scooping out a chunk and mashing on a plate. Drain really well, then mash with a large knob of butter and the milk, cream or crème fraîche. Season well and serve with the sausages and some greens.