A twist on the classic Bangers and Mash

Serves 4Potatoe and Parsnip mash

Preparation Time 20 mins

Cooking Time 15 mins



2 packs of Musk’s Pork & Cyder Sausages

900g of Potatos tomatoes

225g of Parsnips

300ml (1/2 pint) of Light Beer

10g (2 tsp)  of Sugar

15g ( 1 tbsp) Gravy granules

1 Knob of butter

Dash of milk


Cooking instructions

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

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

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

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.

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


Serving Suggestion

Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.


Recipe and image courtesy of Lovepork