Pork and Cyder Sausages with Parsnip and Potato Mash

20 mins
Cooking Time:
15 mins

1. 2 packs of Musk’s Pork & Cyder Sausages

2. 900g of Potatos tomatoes

3. 225g of Parsnips

4. 300ml (1/2 pint) of Light Beer

5. 10g (2 tsp) of Sugar

6. 15g ( 1 tbsp) Gravy granules

7. 1 Knob of butter

8. Dash of milk


1. Peel 900g (2lb) potatoes, peeled and cut into chunks, and 225g (8oz) parsnips, peeled and cut into chunks.

2. Place into a pan, cover with water and boil for 10-15 minutes until soft.

3. Meanwhile, in a large pan, dry-fry 454g (1lb) pork and apple sausages for 12-15 minutes until cooked through.

4. 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.

5. Drain the potatoes and parsnips and mash with a knob of butter and a dash of milk.

6. Serving Suggestion - Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.