Ginger Sausages With Parsnip-Potato Mash - cooking recipe

Ingredients

1 lb ground pork
4 sprigs fresh cilantro leaves, finely chopped
2 inches fresh ginger, peeled, grated
2 tbsp light soy sauce
1 tbsp lime juice
1 None long red chili, finely chopped
1 tsp Chinese 5 spice powder
3 None parsnips, peeled, chopped
1 None large potato, peeled, diced
1/3 cup hot 2% milk
2 tbsp butter
2 None spring onions, thinly sliced + extra, to serve
1 pinch cayenne pepper
1 tbsp olive oil
1 bunch baby bok choy, halved lengthwise, steamed, to serve

Preparation

Combine ground pork, cilantro, ginger, 1 tbsp soy sauce, lime juice, chili and spice mix. Season then shape into sausages, each using around 3 tbsp mixture. Cover and chill for 30 mins.
Place parsnips and potato in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 12-15 mins, until tender. Drain. Mash with milk and butter until smooth. Fold in spring onion and cayenne. Season to taste.
Meanwhile, heat oil in a large frying pan. Cook sausages for 8-10 mins, turning, until browned and cooked through. Deglaze pan with remaining soy sauce, adding a little water if needed. Transfer warm vegetable mash and bok choy to serving plates. Add sausages, sprinkle with reserved spring onion and drizzle with pan juices.