Pork Sausages with Parsnip Cheese Champ and Red Onion Gravy

Preheat a grill to moderate.

Place the sausages onto a grill pan and slowly grill under a moderate heat, turning as they slowly cook.

For the Mash:

Peel and quarter the potatoes and parsnips and place them in a large pan, cover with salted water and bring to the boil. Simmer for 20 – 30 minutes until tender. Drain well, then return the lid to the saucepan and set to one side to allow the potatoes and parsnips to steam.

For the Gravy:

Heat the spray oil in a saucepan and fry the onions with stevia until soft and caramelised. Stir in Worcestershire sauce, tomato puree and beef stock and boil, reduce the temperature and cook for a few minutes until thick. Season with salt and pepper. If it is too thick simply add a little more stock.

While the potatoes and parsnips are steaming, wash and finely chop the spring onions. Pour milk into a small pan and bring to the boil, then add  the spring onions, remove from the heat and allow to infuse for 1 minute.

Mash the potatoes and parsnips together, fold in the milk, spring onions and grated cheese and mix until smooth, check the seasoning and add a little salt if necessary.

Pile cheese champ onto warm plates and arrange the sausages on top, drizzle with onion gravy. Serve with extra vegetables.