
Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy
Pork and apple sausages with parsnip mash
Method
2. Meanwhile in a large pan, dry fry the pork and apple sausages for 12-15 minutes until cooked through. Add the light beer and simmer for 2-3 minutes. Add the sugar and gravy granules; cook until thickened.
3. Drain the potatoes and parsnips, and mash with a knob of butter and a dash of milk.
4. Serve the sausages with the potato and parsnip mash and beer gravy.
Prep:
15 min
Cook: 20 min
Cook: 20 min
Ingredients
900g Potatoes, peeled and cut into chunks225g Parsnips, peeled and cut into chunks
450g pork and apple sausages
300ml light beer
2 tsp Sugar
1 tbsp gravy granules
1 tsp Butter
dash of Milk
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