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Sausages with parsnip and apple mash


Serves: 2, easily doubles
timePrep time: 25 mins
timeTotal time:
Sausages with parsnip and apple mash
Recipe photograph by Toby Scott

Sausages with parsnip and apple mash

Add a touch of sweetness to your bangers and mash with the addition of parsnips and a cider-laced onion gravy

Serves: 2, easily doubles
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
596Kcal
Fat
29gr
Saturates
12gr
Carbs
50gr
Sugars
18gr
Fibre
9gr
Protein
23gr
Salt
1.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 200g floury potatoes
  • 200g parsnips
  • 4 sausages (we used Taste the Difference British Pork Sausages)
  • 15g butter
  • 1 medium onion, thinly sliced
  • 15g plain flour
  • 200ml dry cider
  • 100ml chicken stock
  • 1 small apple (we used Braeburn), cored and cut into small dice
  • 3 tbsp semi-skimmed milk

Step by step

  1. Put a baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
  2. Peel and roughly chop the potatoes and parsnips; cut the parsnips into smaller chunks. Place in a large saucepan of cold salted water and bring to the boil. Cook for 18-20 minutes or until tender when pierced with a knife.
  3. Place the sausages on the preheated baking tray and cook for 25 minutes, turning halfway.
  4. Meanwhile, melt half of the butter in a medium saucepan and cook the onion for 10 minutes, covered, until soft and lightly caramelised. Stir in the flour and cook out for 1-2 minutes. Combine the cider and stock and gradually add this mixture to the onions, stirring, until combined. Increase the heat to thicken the sauce, then simmer on a low heat while you continue. Season to taste.
  5. Once cooked, drain the potatoes and parsnips in a colander and leave to steam dry. Return the saucepan to the heat, melt the remaining butter and sauté the apple for 2-3 minutes until softened. Set aside on a plate and return the potatoes and parsnips to the pan. Add the milk and mash until smooth. Stir the apple through and season well to taste.
  6. Serve the sausages with the mash and cider onion gravy.

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