1 tsp English mustard
1 leek, finely diced
1 celery stick, finely diced
2 cups fresh white breadcrumbs
350g sharp cheddar cheese, grated
1 small bunch parsley, finely chopped
2 tbsp thyme
Salt and pepper
4 tbsp extra virgin olive oil
2 onions, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 parsnips, peeled and roughly chopped
¼ cup milk
1 tbsp butter
1 tsp wholegrain mustard
Salt and pepper
In a large bowl, mix together the leek, celery, 1.5 cups of the breadcrumbs, cheese, parsley and thyme.
In a separate bowl, beat three of the eggs together with the English mustard. Pour into the breadcrumbs mixture and season well with salt and pepper. Stir well to combine.
Add the remaining two eggs to a shallow dish and whisk lightly, then add the remaining breadcrumbs to a separate shallow dish.
Divide the mixture into short, fat sausages. Roll sausages in the egg then the breadcrumbs – repeat this method twice for a double crumb, if desired. Set aside.
In a small pan over low heat, slowly sauté brown onion in olive oil for 8-10 minutes until starting to caramelize. Add balsamic vinegar in last minute and stir through.
Boil parsnips until tender, then drain and mash with the milk, butter and mustard until smooth. Season well with salt and pepper.
Meanwhile, heat a large frying pan and add the extra virgin olive oil. Fry sausages for 8-10 minutes or until golden and crispy all over.
To serve, place a dollop of parsnip mash on a plate and nestle 1-2 sausages on top. Top with the caramelised onion and some extra grated cheese, if desired.