Pork and Cyder Sausages with Parsnip and Potato Mash

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.