Vineyard sausages and celeriac mash
Serves: 4
Prep time: 20 minsTotal time: 
Photographed by Dan Jones
Vineyard sausages and celeriac mash
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
456Kcal
Fat
10gr
Saturates
2gr
Carbs
58gr
Sugars
15gr
Fibre
13gr
Protein
30gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 700g floury potatoes (like King Edward or Maris Piper), peeled and cut into chunks
- 750g celeriac, peeled and cut into chunks
- 2 tsp sunflower oil
- 1 x 454g pack Be Good To Yourself 8 British Cumberland sausages
- 2 red onions, sliced thinly
- 1 tbsp white wine vinegar
- 1 tbsp redcurrant jelly
- 100ml white wine
- 150ml chicken stock
- 150g seedless grapes, halved
- 1 tsp cornflour
- 4 tbsp skimmed milk
Step by step
Get ahead
You can make the mash a few hours ahead and reheat it to serve.
- Add the potatoes and celeriac to a pan of salted boiling water and cook, covered, for 20 minutes or until tender.
- Meanwhile, heat the oil in a nonstick frying pan. Add the sausages and cook over a medium heat for 6 minutes, turning regularly to colour evenly. Scatter the red onions into the pan among the sausages and continue to cook, stirring occasionally, for another 10 minutes
-
Turn up the heat under the frying pan and add the vinegar and redcurrant jelly, stirring to combine, then add the wine and bubble for 1 minute.TipBangers and mash is one of the ultimate comfort foods, but you can still enjoy it when you're watching the calories. Celeriac adds creaminess to the mash without adding any fat, while grapes lend a touch of sweetness to the white wine sauce. Serve with green cabbage or purple sprouting broccoli, if you like.
- Pour the stock into the frying pan, bring the sauce to the boil and add the grapes. Simmer for about 3 minutes, turning the sausages in the sauce. Mix the cornflour with a little cold water and add to the sauce, stirring until it thickens slightly.
- Drain the potatoes and celeriac and mash until smooth, adding the milk and seasoning to taste. Divide the mash between 4 warmed plates and serve with the sausages and sauce.
