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A selection of recipes from our Recipe Ideas

Adams Lincolnshire Sausages with Celeriac and Peppercorn Mash

A family favourite with a modern twist

Ingredients

2 Large Onions, peeled
2 tbsp. Olive Oil
8 (454g) Adams Lincolnshire Sausages
1 Celeriac (800g), peeled, cut into small chunks, washed
500g Floury Potatoes, cut into small chunks
2 tbsp. Green Peppercorns in brine, drained and rinsed
100ml Crème fraiche
 

Method

  • Preheat the oven to 190 °C, gas mark 5. Cut the onions into wedges and place into a roasting tin. Drizzle with olive oil and cook for about 15 minutes until beginning to colour. Add the Adams Lincolnshire Sausages to the tin and cook for a further 30 minutes until they are golden and the juices are clear and the onions are beginning to caramelise.
  • Place the celeriac and potatoes in a large pan and cover with cold water. Bring to the boil then reduce the heat and simmer for 15 – 20 minutes, or until tender. Drain and mash until smooth.
  • Lightly crush the peppercorns using a pestle and mortar and stir into the mash with the crème fraiche. Season to taste. Spoon on to plates and top each plate with the Adams Lincolnshire Sausages and onion.