Prep Time:20 mins
Total Time:40 mins
Peel 900g (2lb) potatoes, peeled and cut into chunks, and 225g (8oz) parsnips, peeled and cut into chunks.
Place into a pan, cover with water and boil for 10-15 minutes until soft.
Meanwhile, in a large pan, dry-fry 454g (1lb) pork and apple sausages for 12-15 minutes until cooked through.
Add 300ml (½pt) light beer to the pan and allow to simmer for 2-3 minutes. Add 10g (2tsp) sugar and 15g (1tbsp) gravy granules and allow to thicken.
Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.
Image courtesy of AHDB from www.lovepork.co.uk
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