Amanda Laird: Pork sausages with roasted apple and persillade mash

Picture / Babiche Martens

Serves 4

8 pure pork sausages
Olive oil
4 granny smith apples
1/2 cup vegetable stock
1/2 cup white wine
6 agria potatoes, peeled and chopped
6 cloves garlic
1/2 cup warm milk
1 Tbsp butter
1/2 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper

1. 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.

2. Boil potatoes and garlic in plenty of salted water, drain and mash with the milk and butter. Season and mix through parsley.

3. 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.