Pork and Apple Sausages With Parsnip and Potato Mash

1. 1

   Place potatoes and parsnips into a saucepan with water and boil for 10-15 minutes until soft.

2. 2

   Meanwhile, in a large frying pan, dry fry sausages for 12-minutes until brown and cooked through.

3. 3

   Add light beer and allow to simmer for 2-3 minutes.

4. 4

   Add sugar and gravy granules, stirring continuously, and allow to thicken.

5. 5

   Drain potatoes and parsnips and mash with knob of butter and a little milk.

6. 6

   Serve sausages with the mash and seasonal vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.