Seasoned Sausages Where You Can Have A Healthier Sausage Ingredients: 2 tbsp olive oil 7oz dry-cure back bacon, cut into small dice 10 Cumberland or Lincolnshire sausages, each cut into 4 11oz shallots 14oz carrots, peeled and cut into 1/2in slices 1 tsp fine sugar 2 tbsp plain flour 1/2 pint red wine 1 tsp finely chopped thyme leaves 31/2fl oz Madeira (preferably sweet) 1 pint beef stock 7oz small portobello mushrooms, cut into 1/2in slices   Winter Root Soufflette Recipe Directions: Preheat the oven to 190°C./375°f. Heat oil in a non-stick frying pan over a medium heat. Add bacon and sausage pieces, fry for 1 -2 minutes, turning occasionally until golden. Remove to plate and set aside. Soak shallots in very hot water for 5 minutes, peel and cut in half. Add shallots and carrots to pan and fry, turning regularly until golden, about 2-3 minutes, then sprinkle over sugar and cook, stirring, until lightly carmelised. Sprinkle over flour and cook, stirring, for one minute more. Add wine and stir well, then add thyme, Madeira and beef stock. Reduce heat and simmer for 15-20 minutes. Add sliced mushrooms, return bacon and sausages to sauce and simmer for 10 minutes more, until the sauce is thick. Transfer to an ovenproof casserole dish. Meanwhile, make the topping. Peel swede and parsnips, remove woody core from parsnips, then cut into small chunks. Put in a pan of lightly salted water, bring to a boil, reduce heat and cook for 25-30 minutes, or until the vegetables are very tender. Remove from heat, drain well, mash thoroughly, then return to pan over a low heat to dry. Season well to taste and set aside. Melt butter in a pan over low heat and when it is hot, add flour and cook gently for one minute, stirring continuously with a wooden spoon. Gradually add milk and bring to a boil, stirring all the time. Cook for 2-3 minutes, stirring, until the mixture is smooth and thick. Remove from heat, add mashed vegetables, then beat in egg yolks. Whisk egg whites in a clean bowl until stiff but not dry, then fold lightly into mixture. Spread soufflé mixture over sausages and sprinkle with cheese. Transfer to preheated oven and bake for 20-25 minutes, until the topping is risen and golden. Serve immediately.   FOR THE TOPPING: 1 lb swedes 1 lb parsnips 1 oz unsalted butter 1 oz plain flour 31/2 fl oz full-fat milk 2 large free-range eggs, separated 21/2 oz Cheddar cheese, coarsely grated salt and freshly ground black pepper