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Pork and Apple Sausages With a Parsnip and Potato Mash


  • 454g (1lb) Pork and apple sausages
  • 900g (2lb) Potatoes
  • 225g (8oz) Parsnips
  • 300ml (1/2pt) Light beer
  • 10g (2tsp) Sugar
  • 15g (1tbsp) Gravy granules
  • 1 Knob of butter
  • Dash of milk

Serves 3

Difficulty Rating:***

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.

Serving Suggestion

Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.

Image courtesy of AHDB from

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