One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Pork And Apple Sausages With Parsnip And Potato Mash
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Cook time: 20 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
454g
pork and apple sausages
900g
potatoes
225g
parsnips
300ml
light beer
2 teaspoons
sugar
1 tablespoon
gravy granules
1
knob of butter
Dash
of milk
Method
Step 1
Peel 900g potatoes, peeled and cut into chunks, and 225g parsnips, peeled and cut into chunks.
Step 2
Place into a pan, cover with water and boil for 10-15 minutes until soft.
Step 3
Meanwhile, in a large pan, dry-fry 454g pork and apple sausages for 12-15 minutes until cooked through.
Step 4
Add 300ml light beer to the pan and allow to simmer for 2-3 minutes. Add 2 teaspoons sugar and 1 tablespoon gravy granules and allow to thicken.
Step 5
Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.
Step 6
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.
Method
Step 1
Peel 900g potatoes, peeled and cut into chunks, and 225g parsnips, peeled and cut into chunks.
Step 2
Place into a pan, cover with water and boil for 10-15 minutes until soft.
Step 3
Meanwhile, in a large pan, dry-fry 454g pork and apple sausages for 12-15 minutes until cooked through.
Step 4
Add 300ml light beer to the pan and allow to simmer for 2-3 minutes. Add 2 teaspoons sugar and 1 tablespoon gravy granules and allow to thicken.
Step 5
Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.
Step 6
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.
Pork and Apple Sausages with Parsnip and Potato Mash
Ingredients
- 454g pork and apple sausages
- 900g potatoes
- 225g parsnips
- 300ml light beer
- 2 teaspoons sugar
- 1 tablespoon gravy granules
- 1 knob of butter
- Dash of milk
Method
Step 1
Peel 900g potatoes, peeled and cut into chunks, and 225g parsnips, peeled and cut into chunks.
Step 2
Place into a pan, cover with water and boil for 10-15 minutes until soft.
Step 3
Meanwhile, in a large pan, dry-fry 454g pork and apple sausages for 12-15 minutes until cooked through.
Step 4
Add 300ml light beer to the pan and allow to simmer for 2-3 minutes. Add 2 teaspoons sugar and 1 tablespoon gravy granules and allow to thicken.
Step 5
Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.
Step 6
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.
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