Pork And Apple Sausages With Parsnip And Potato Mash
Not too tricky
- 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
Peel 900g potatoes, peeled and cut into chunks, and 225g 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 pork and apple sausages for 12-15 minutes until cooked through.
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.
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.