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2 large sausage whorls (available from most butchers), or 12 Cumberland butcher sausages that are still attached
1 cooking apple, roughly chopped
1 large celeriac, peeled and cut into small chunks
3 medium potatoes, peeled and cut into large chunks
- 15 g
(½oz) butter
- 2 Tbsp.
honey
- 2 Tbsp.
wholegrain mustard
- Step 1
Preheat grill to high. If using sausages, take 6 attached sausages, and without cutting them, untwist and push the sausage mixture to fill all the casing gaps, so that you have one long sausage. Repeat with remaining sausages. Roll into two large sausage whorls, pinning with a long skewer or cocktail sticks to hold in place. Grill for 10-15min, turning once, until cooked through.
- Step 2
Meanwhile, heat the apple with 1tbsp water over medium heat, stirring occasionally until apple has softened completely and is a purée consistency. Set aside. Put the celeriac and potato into a separate medium pan and cover with cold water. Bring to the boil, then turn down heat and simmer for 15min until soft. Drain completely, then return to pan and steam over medium heat for 1min. Mash together with butter until smooth. Stir in the apple and season to taste.
- Step 3
Mix together honey and wholegrain mustard and brush over sausages. Serve immediately alongside the mash.
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Freeze ahead
Make the mash ahead and freeze. To reheat, defrost completely, add a splash of milk and heat through. Sausage whorls can be frozen. Defrost fully before cooking according to recipe instructions.
Per Serving:
- Calories: 598
- Fibre: 8 g
- Total carbs: 39 g
- Sugars: 14 g
- Total fat: 36 g
- Saturated fat: 14 g
- Protein: 27 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
