Pork and apple sausages with parsnip mash

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This recipe is classed as easy

Rating 4 / 5 (4 votes)

Prep time:
15 min
Cook time:
20 min

Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy


1. Cover the potatoes and parsnips with water in a large saucepan; boil for 10-15 minutes until soft.

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.

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Latest Comment


Thanks very much to the lady above. That is something I do with Chicken but had never thought to try with sausages!
Sue John-(Paul the Butcher in Saundersfoot does the bestest sausages) anywhere!!

SueJ23166 SueJ23166  Posted 28 Feb 2009 10:40 AM

fantastic, and the kids love it.
changed the gravy, i used a good oaky cider, with twice as much chicken stock, a tsp of full grain mustard and a tsp of honey, reduce for 1 hour & thicken.

creightonK17213 creightonK17213  Posted 11 Feb 2009 6:40 PM