Pork sausages with roasted apple and persillade mash
Photo by Babiche Martens
- Preheat oven 180C. Core apples, make small pricks with the point of a sharp knife around the apples, dot with small knobs of butter and place in a baking dish.
- Season and pour stock and wine around the base.
- Boil potatoes and garlic in plenty of salted water, drain and mash with the milk and butter. Season and mix through parsley.
- Fry sausages in a little olive oil or grill and serve with the mash and apples. Spoon any juices from the apple dish over the sausages.