Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork And Apple Sausages With Parsnip And Potato Mash
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A hearty, flavour-filled dish that will be ready 20 minutes – perfect for a classic mid-week meal.
Prep time: 10 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
454g
fresh pork and apple sausages
900g
potatoes, peeled and cut into chunks
225g
parsnips, peeled and cut into chunks
300ml
light beer
2 teaspoons
sugar
1 tablespoon
gravy granules
knob of butter
Dash
of milk
Method
Step 1
Place the potatoes and parsnips into a pan, cover with water and boil for 10-15 minutes until soft.
Step 2
Meanwhile, in a large pan, dry-fry 454g pork and apple sausages for 12-15 minutes until cooked through.
Step 3
Add the beer to the pan and allow to simmer for 2-3 minutes. Add the sugar and gravy granules and allow to thicken.
Step 4
Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.
Step 5
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.
Method
Step 1
Place the potatoes and parsnips into a pan, cover with water and boil for 10-15 minutes until soft.
Step 2
Meanwhile, in a large pan, dry-fry 454g pork and apple sausages for 12-15 minutes until cooked through.
Step 3
Add the beer to the pan and allow to simmer for 2-3 minutes. Add the sugar and gravy granules and allow to thicken.
Step 4
Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.
Step 5
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.
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