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