Pork And Apple Sausages With Parsnip And Potato Mash
Not too tricky
- 454g (1lb) Pork and apple sausages
- 900g (2lb) Potatoes
- 225g (8oz) Parsnips
- 300ml (1/2pt) Light beer
- 10g (2tsp) Sugar
- 15g (1tbsp) Gravy granules
- 1 Knob of butter
- Dash of milk
Peel 900g (2lb) potatoes, peeled and cut into chunks, and 225g (8oz) parsnips, peeled and cut into chunks.
Place into a pan, cover with water and boil for 10-15 minutes until soft.
Meanwhile, in a large pan, dry-fry 454g (1lb) pork and apple sausages for 12-15 minutes until cooked through.
Add 300ml (½pt) light beer to the pan and allow to simmer for 2-3 minutes. Add 10g (2tsp) sugar and 15g (1tbsp) gravy granules and allow to thicken.
Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.