Bangers and Mash

Comfort food comes in no better form than a well cooked sausage, or so it seems to me as I gaze out on a snow covered garden and watch the sheep snuggled in their woolly coats in the adjoining field. But what to add to the deep and succulent flavour of our butcher's best sausages - how about celeriac that the Handyman has pulled from the kitchen garden?

Sausages with Celeriac and Peppercorn Mash
Serves 4

Ingredients
2 large onions peeled
2 tbsp olive oil
8-12 butcher's best sausages
1 HG celeriac, peeled and cut into small chunks
1 lb HG potatoes, peeled and cut into small chunks
2 tbsp green peppercorns in brine
100 ml creme fraiche

Method
Preheat the oven to 190C, gas mark 5. Cut the onions into wedges and place in a roasting tin. Drizzle with the oil and cook until beginning to colour (about 15 mins). Add the sausages to the tin and cook for a further 30 mins until golden and cooked through and the onions are beginning to caramelise.

Meanwhile place the celeriac and potatoes in a large pan and cover with cold water. Bring to the boil and then simmer for 15-20 mins, or until tender. Drain well, return to the pan and mash until smooth.

Lightly crush the peppercorns using a pestle and mortar and add to the mash along with the creme fraiche. Stir lightly to combine and season to taste. Spoon the mash onto warmed plates and top with sausages and onion.

Variation

I added a couple of handfuls of frozen peas to the sausages and onions for the last 5-10 minutes of cooking in the oven;
other vegetables could be added to be roasted alongside the onions.

I didn't have any green peppercorns so I substituted with a few chopped capers.