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Sausages with Celeriac and Peppercorn Mash

Sausages with celeriac and peppercorn mash recipe

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 has been freshly pulled from our kitchen garden?

Serves 4

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

Preheat the oven to 190°C, 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.


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.
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About The Generous Gardener

has written 1 posts on this blog.

We have begun to create a one acre garden from scratch. This is a log of a work in progress and a pastime that provides us with joy and challenge. I'd like to share images of our garden and its plants as the seasons change. When I can't get out into the garden I enjoy taking our produce and creating fulsome and tasty things to eat. So two pastimes to pursue and, consequently, two blogs to fill. Oh, did I mention that I love to take photographs so both blogs fulfill that passion too - though I think I need much more practice to improve.

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  1. I’m voting for this one because it sounds yummy. However, what’s this about best butcher’s sausages? Make your own!

    • Making your own sausages – now that deserves a whole new post of its own! I shall investigate!


  1. celeriac - - [...] potatoes, but this time i added celeriac (celery root) which helps to lighten the texture and ...Sausages with Celeriac ...

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