Sausages with parsnip and apple mash
Serves: 2, easily doubles
![Sausages with parsnip and apple mash](/uploads/media/720x770/03/12443-sausages-parnsip-mash.jpg?v=1-0)
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
See more recipes
Nutritional information (per serving)
Calories
596Kcal
Fat
29gr
Saturates
12gr
Carbs
50gr
Sugars
18gr
Fibre
9gr
Protein
23gr
Salt
1.3gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. 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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. 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
- Put a baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
- 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.
- Place the sausages on the preheated baking tray and cook for 25 minutes, turning halfway.
- 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.
- 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.
- Serve the sausages with the mash and cider onion gravy.