Sausages with parsnip apple mash

Try something different with your bangers and serve them with Woman’s Weekly’s seasonal mashed potatoes, parsnips and apples – delicious!
Serves: 4
Prep time: 20 mins
Cooking time: 45 mins
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 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)


    1. 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.
    1. Meanwhile, put the potatoes, parsnips and apples into a pan of salted water. Cover, bring to the boil and simmer for 15 mins.
    1. 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.
    1. Season and stir in nutmeg and parsley. Serve potatoes with sausages, and cranberry and caramelised red onion chutney.
    1. 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.

Nutritional information per portion

fat 33.0g saturates 15.0g calories 575(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.