8 pork sausages
700g potatoes, peeled and cubed
3 Bramley apples (weight 650g)
1 tbsp vegetable oil
1 onion, sliced
4 tbsp Instant gravy mix
salt and freshly ground black pepper
- Meanwhile, place the potatoes in a large pan with just enough water to cover and season with salt. Bring to the boil, and then simmer for 10mins.
- Peel and quarter 2 of the apples and add to the potatoes, simmer for 5mins or until both are tender. Drain, reserving 1 pint of the cooking liquid and mash with the butter. Season to taste.
- Heat the oil in a medium pan; add the onion and sauté for 5 mins or until golden.
- Quarter, core and grate the remaining apple add to the onions and sauté for a further 6-8mins or until tender and golden.
Add the reserved cooking liquid and gravy mix and stir well until the gravy thickens. Serve the mash and gravy alongside the bangers.