Chipolatas in onion gravy with carrot 🥕 & parsnip mash

Updated at: Thu, 17 Aug 2023 08:51:02 GMT

Step 1

Heat a frying pan over a medium to high heat. Drizzle in a little olive oil, add the chipolatas. Cook for about 7 minutes, turning regularly with tongs.

Step 2

Meanwhile, peel and roughly chop the carrots and parsnips. Put in a microwaveable bowl with 2 tbsp of water. Cover and zap on high for 8 minutes until completely soft.

Step 3

Bring a kettle of water to the boil. Put the chicken stock cube into a jug, pour in 150ml boiling water and whisk with a fork to dissolve.

Step 4

Come back to the chipolatas. Make sure they are cooked through by cutting into one and checking there is no pink meat left. Turn down the heat and pour the chicken stock into the pan around the chipolatas.

Step 5

Spoon in the caramelised onion chutney and wholegrain mustard. Use a fork to whisk the chutney and mustard into the stock to create a gravy. Leave to bubble away while you finish the mash.

Step 6

Carefully uncover the carrots and parsnips. Add the cubed butter along with a good pinch of salt and pepper, and mash roughly.

Step 7

Pile the mash onto a plate. Dish up the sausages and caramelised onion gravy.

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