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Chicken Sausages and Mash with Apple Gravy

Explore BRITE Box’s delightful Chicken Sausages and Mash with Apple Gravy recipe – it’s not only fun to make, but a joy to eat.

Discover the magic in every bite, create a delicious meal, and most of all, have fun.

You can create this recipe by following the instructions below.

Ingredients

  • 350g potato, peeled and cut into chunks
  • 250g parsnips, peeled and cut into chunks
  • 10 chicken sausages
  • 50g butter
  • 2 red apples, cored and cut into slim wedges
  • 6 spring onions sliced, white and green parts separated
  • 1.5 tbsp flour
  • 1 chicken stock cube and 600ml water
  • 200g savoy cabbage, very finely chopped
  • 50ml milk
  • Salt and pepper

Equipment

  • Chopping board, peeler, sharp knife, large pan, large frying pan, spatula or wooden spoon, colander, measuring jug

Allergens

  • Gluten (sausages, flour), dairy (milk, butter), egg (stock cube)

Method

  1. Prepare the potatoes, parsnips, spring onions, cabbage and apples as instructed.
  2. Put the potato and parsnip chunks in a large pan of water, bring to the boil and simmer for 10-15 minutes.
  3. Add the cabbage to the pan for the 4-5 minutes, then drain off the water and leave to one side.
  4. Meanwhile, cook the sausages in a large frying pan. When brown on all sides, transfer to a plate.
  5. Now add 25g of the butter to the frying pan.
  6. Add the apples and white part of the spring onions and fry for 5-10 minutes until softened and starting to turn golden.
  7. Heat the rest of the butter in the pan you cooked the potato in. Add the green part of the spring onions and sizzle for 3-4 minutes to soften.
  8. Make up the stock with 600ml water. Stir the flour into the apples and fry together for 1-2 minutes, then add the stock, mixing to a smooth gravy.
  9. Return the sausages to the pan and bubble in the gravy for 4-5 minutes until heated through.
  10. Return the sausages to the pan and bubble in the gravy for 4-5 minutes until heated through.
  11. Add the potatoes, parsnips and cabbage to the buttery spring onions. Stir in and heat gently before seasoning with salt.
  12. Switch off the heat, add the milk and mash until the potato and parsnips are smooth. This is now a “colcannon” mash.
  13. Serve immediately with the sausages and gravy spooned over the top.
  14. Enjoy!

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K Reekie
Karen Reekie

Independant Advocate – Women’s Services 

Karen is our independent advocate who works supporting women who need help with accessing services or rights they are entitled to, and admin needs. She works at Kingston and also at our Elmbridge Women’s hub.