Ingredients

• 3 large (about 600g) desiree potatoes, peeled, cut into 2cm cubes
• 2 medium (about 280g) parsnips, peeled, cut into 2cm pieces
• 60ml (1/4 cup) buttermilk
• 20g butter
• Salt & freshly ground black pepper
• 8 thick pork sausages
• 2 witlof, bases trimmed, chopped crossways, leaves separated
• 2 celery sticks, trimmed, cut into 1cm-thick slices
• 80g baby rocket leaves
• 60ml (1/4 cup) olive oil
• 60ml (1/4 cup) fresh orange juice
• 2 teaspoons Dijon mustard

Method

• Step 1 Place the potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 5 minutes. Add the parsnips and cook for a further 5 minutes or until potatoes and parsnips are tender. Drain. Return to the saucepan and add the buttermilk and butter. Place over low heat and use a potato masher to mash until smooth. Taste and season with salt.
• Step 2 Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 10 minutes or until cooked through.
• Step 3 Combine the witlof, celery and rocket in a large bowl. Use a fork to whisk together the oil, orange juice and mustard in a small bowl. Drizzle over the witlof mixture and gently toss to combine. Taste and season with salt.
• Step 4 Serve sausages with witlof salad and parsnip mash. Season with pepper.