Pork and apple sausages with parsnip mash

On TV Tomorrow

  • 20:00 - Nigel Slater's Simple Suppers - What Grows Together
  • 20:30 - Nigel Slater's Simple Suppers - Made for Each Other
  • 21:00 - New Choccywoccydoodah: Starstruck - 'Tis the Season to Be Choccy...
Printer friendly version Mobile version

This recipe is classed as easy

Avg User rating

4.50 / 5 (2 votes cast)

Rate & comment
Prep time:
15 min
Cook time:
20 min
Serves:
4

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

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Similar recipes

Ingredients

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

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.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation

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