Pork sausage with parsnip mash


  1. Boil the potatoes and parnsips until cooked
  2. Fry the sausages in a pan for 12-15 minutes until cooked through.
  3. Add the liquid to the pan, de-glaze and cook for 2-3 minutes.
  4. Mix the flour in a little water and add to the pan to thicken the gravy   Cook for a further 2-3 minutes on low heat.
  5. Drain the vegetables and mash with a know of butter or drop of milk.
  6. Serve on a hot plate with a sprig of parsley to garnish.
  • 1lb (500g) Pork Sausage
  • 1kg (2lb) potatoes
  • 225g (8oz) parsnips
  • 300ml cider or apple juice
  • 1 tbsp cornflour
  • butter & milk