A hearty autumnal dish that's perfect for chilly weather.
Ingredients
Serves 4
- 4 medium potatoes (King Edward or Maris Piper are good)
- 2 carrots
- 1 small turnip 80g butter
- 200ml milk
- a pinch of ground nutmeg (optional)
- 8 of your favourite sausages
For the apple gravy
- 100ml apple juice
- 200ml beef stock
- 1 tbsp country relish
- 1 sprig of fresh thyme or rosemary
Method
- Peel the potatoes and carrots and cut into roughly 3cm chunks. Peel and dice the turnip into smaller dice.
- Boil the vegetables in a pot of salted water until tender, then drain and return to the pot. Mash with the butter and milk, then season with salt and ground white pepper and a pinch of nutmeg (if using).
- Meanwhile, pan-fry the sausages until cooked. This will of course depend on their thickness. Remove the sausages from the pan and keep warm.
- Add the apple juice to the pan to deglaze it, then add the stock, relish and thyme or rosemary. Simmer the gravy for 1 minute to bring everything together.
- Serve the stump and sausages on warm plates with plenty of the gravy poured over.
