Coca-Cola glazed sausages with parsnip puree

By Food24 |  August 7, 2017
Prep Time

20 mins

Serves

4

Cooking Time

hr 40 mins

Level

Intermediate

Ingredients

  • PUREE:
  • 1kg parsnips, peeled and chopped
  • 125ml (½ cup) cream
  • 50g butter
  • 5ml (1 tsp) garlic, finely chopped
  • salt and pepper
  • ONIONS:
  • 1 (200g) large onion, diced
  • 60ml (¼ cup) cake flour
  • salt and pepper
  • sunflower oil, for shallow frying
  • SAUSAGES:
  • 8 (650g) cheese pork sausages / plain pork sausages
  • 8 (120g) strips streaky bacon
  • 5ml (1 tsp) olive oil
  • 125ml (½ cup) Coca-Cola
  • 30ml (2 tbsp) sugar
  • 30ml (2 tbsp) Barbeque sauce
  • salt and pepper
  • handful chopped parsley, to serve

Method

20 mins

  1. For the puree, place the parsnips in a pot over medium heat, cover with cold water and bring it up to a boil. Simmer until tender, 15 minutes. Drain the parsnips. Heat the cream, butter and garlic in a small saucepan and simmer, 1 minute. Combine the warm cream mixture with the parsnips in a food processor and blend until smooth. Season to taste.
  2. For the onions, toss the onions and flour together and season with some salt and pepper. Add enough oil to the pan so that it is about 1cm deep. Heat until warm. Fry the onions off in batches until golden and crisp. Drain on kitchen paper.
  3. For the sausages, wrap each pork sausage in a slice of bacon. Heat a large pan over medium heat. Add the oil and fry the sausages off for 10 minutes. Remove the sausages and drain on kitchen paper. Heat the Coca-Cola, sugar and Barbeque sauce in a pan over medium heat and simmer, 5 minutes. Add the sausages and cook, 1 minute.
  4. Serve the puree with the sausages and top with the onions. Scatter over some chopped parsley.
  5. TIP: To crisp up any leftover onions, place them in a preheated oven at 180°C for 3-4 minutes to firm up.