Ingredients

Step by step

1. Put a baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
2. Peel and roughly chop the potatoes and parsnips; cut the parsnips into smaller chunks. Place in a large saucepan of cold salted water and bring to the boil. Cook for 18-20 minutes or until tender when pierced with a knife.
3. Place the sausages on the preheated baking tray and cook for 25 minutes, turning halfway.
4. Meanwhile, melt half of the butter in a medium saucepan and cook the onion for 10 minutes, covered, until soft and lightly caramelised. Stir in the flour and cook out for 1-2 minutes. Combine the cider and stock and gradually add this mixture to the onions, stirring, until combined. Increase the heat to thicken the sauce, then simmer on a low heat while you continue. Season to taste.
5. Once cooked, drain the potatoes and parsnips in a colander and leave to steam dry. Return the saucepan to the heat, melt the remaining butter and sauté the apple for 2-3 minutes until softened. Set aside on a plate and return the potatoes and parsnips to the pan. Add the milk and mash until smooth. Stir the apple through and season well to taste.
6. Serve the sausages with the mash and cider onion gravy.

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