Start by boiling the parsnips for around 15 minutes or until soft. Drain the water and add 3 tablespoon of cooking fat, a pinch of nutmeg, salt, pepper, and broth, then mash with a potato masher or food processor. Keep the mashed parsnips covered to keep them warm.
2 lbs parsnip, 5 tablespoon cooking fat, ½ cup broth, 2 tablespoon fresh oregano, Pinch of nutmeg, Salt and black pepper
Heat a large skillet over medium heat and cook the sausages with 2 teaspoon of cooking fat for about 15 minutes, turning occasionally.
12 pork sausages
After setting the sausages aside, add garlic and mushrooms to the skillet with the remaining cooking fat and cook until browned, around 5 minutes. Add chopped oregano to the skillet and stir.
2 garlic cloves, 1 lb button mushrooms
Serve the mashed parsnips with the sausages, mushrooms, and dripping.