Pork And Apple Sausages With Parsnip And Potato Mash

Ingredients

• 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

Method

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.

Serving Suggestion

Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.