INGREDIENTS
- 14 good quality mild Italian pork sausage links (uncured, gluten free, no fillers, no sugar, natural casing)
- ½ cup water
- 2 tsp cooking fat
- 3 cups or more naturally fermented sauerkraut
- 1 ½ lbs parsnips, peeled and chopped
- ⅓ cup full-fat coconut milk
- 2 tbsp ghee or coconut oil
- Pinch of nutmeg
- Sea salt & ground pepper to taste
PREPARATION
- Add the parsnips to a pot filled with water just enough to cover them and bring to a boil.
- Boil until soft, about 15 minutes.
- Meanwhile in a pan large enough to fit all of the sausages (it is okay to cook them in batches if needed), add 2 tsp of cooking fat and cook the sausages over medium-high heat for 5-7 minutes, turning frequently to brown all sides.
- Reduce the heat to low and add 1/2 cup water to the pan carefully.
- Cover and cook 10 – 15 minutes, until the center is no longer pink, an internal temperature of 160 F.
- Remove from the heat and cover to keep warm.
- When the parsnips are done boiling, drain the water, add 2 tbsp ghee or coconut oil, coconut milk, pinch of nutmeg, and salt and pepper to taste.
- Mash well with a potato masher, or mix in a food processor until smooth.
- Serve 8 links of sausage on top of the parsnip mash and a side of fresh sauerkraut.
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