Sausages with Parsnips and Onions (4)

This is from Hugh Fearnley- Whittinstall’s ” Three Good Things”. I like to make it with Pork and Apple Sausages but any good quality pork sausage will do very nicely. You can swap the parsnips for potatoes- waxy varieties like Pink Fir Apple or Charlotte work well roasted whole in their skins.

Sausages with Guinness Gravy (4)

This recipe from Fiona Beckett is best made with high quality Cumberland sausages or  some plain Italian Sausages. You will end up with a dark sticky onion gravy. And you will want to serve some mash alongside- potato,  a mixed root vegetable mash or Colcannon perhaps. You can use other dark beers instead of the Guinness if you like.