Ginger Sausages With Parsnip-Potato Mash

• 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

1. 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.
2. 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.
3. 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.

ground pork, cilantro, ginger, soy sauce, lime juice, long red chili, parsnips, potato, milk, butter, spring onions, cayenne pepper, olive oil, choy

Taken from recipes-plus.com/api/v2.0/recipes/23696 (may not work)