Sausages with parsnip apple mash recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 45 min

Nutrition per portion

Calories 575 kCal 29%
Fat 33g 47%
  -  Saturates 15g 75%
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  • Try something different with your bangers and serve them with Woman’s Weekly’s seasonal mashed potatoes, parsnips and apples – delicious!


    • 8 Lincolnshire sausages
    • 400g (14oz) potatoes, peeled and cut into chunks
    • 400g (14oz) parsnips, peeled and cut into chunks
    • 2 cooking apples, peeled, quartered, cored and chopped
    • 100ml (3½oz) milk
    • 50g (1¾oz) butter
    • Salt and freshly ground black pepper
    • ¼tsp ground nutmeg
    • 3tbsp chopped fresh parsley
    • 4tsp cranberry and caramelised red onion chutney (eg, Baxters Cranberry & Caramelised Red Onion Chutney)
    • 1 eating apple, sliced horizontally, to serve (optional)
    • 4 flat-leaf parsley sprigs, to serve (optional)


    • Set oven to 200°C or gas mark 6. Line a roasting tin with a non-stick Teflon sheet. Separate sausages and arrange in the tin. Roast for 30 mins (turning once), until brown.

    • Meanwhile, put the potatoes, parsnips and apples into a pan of salted water. Cover, bring to the boil and simmer for 15 mins.

    • Drain potatoes. Return to pan. Keep heat on gently to dry out potatoes for 1 min. Add milk and butter. Turn off heat. Mash apples, potatoes and parsnips until smooth.

    • Season and stir in nutmeg and parsley. Serve potatoes with sausages, and cranberry and caramelised red onion chutney.

    • Pan-fry apple slices in a nonstick pan for 1 min, turn and cook until golden. Add slices to plates, and garnish with a sprig of parsley, if you like.

    Top tip for making Sausages with parsnip apple mash

    Stop sausages stickingto the roasting tin byusing a Teflon-coatednon-stick sheet. Rinseand reuse to save timescrubbing. Alternatively,use non-stick baking paper.

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