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| PORK, STILTON & APPLE SAUSAGES WITH POTATO & PARSNIP MASH (serves 4) You will need: 450g Pork, Stilton & Apple Sausages 900g Potatoes 225g Parsnips Milk, Butter Beer Sugar Oil Rosemary and thyme (or your favourite herbs) Freshly milled black pepper Method: Prepare 900g of potatoes and parsnips for boiling, peel, dice and cover with water. Boil for 15 minutes or until soft. Drain and mash, add a knob of butter and splash of milk. (Save some of the cooking liquid from any vegetables to be served with the meal) Meanwhile: Place the sausages in a large pan and gently fry in a little oil until golden brown and cooked through. (12-15mins) Add 150ml of beer to the pan and 150ml of the saved liquid, simmer for 3-4 minutes. Add a 1 tsp of sugar and a little gravy browning. To thicken add a little cornflour mixed with water or milk. Serve the sausages with the mash, steamed carrot batons and lightly seasoned steamed broccoli. Source: EBLEX/British Meat |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
