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.
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.
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.
Serve the puree with the sausages and top with the onions. Scatter over some chopped parsley.
To crisp up any leftover onions, place them in a preheated oven at 180°C for 3-4 minutes to firm up.
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