Pork and apple sausages with parsnip mash
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Pork and apple sausages with parsnip mash
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Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy
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Ingredients
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.
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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!!
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.