Name: Chipolatas in Apple Gravy with Parsnip Colcannon Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 8 chipolatas sausages; 2 apples, peeled and diced; 1 onion, sliced; 2 cloves of garlic, minced; 1 cup chicken stock; 1 tbsp olive oil; 1 tsp dried thyme; Salt and pepper to taste; 4 parsnips, peeled and diced; 4 large potatoes, peeled and diced; 4 tbsp butter; 1/4 cup milk

How To Make Chipolatas in Apple Gravy with Parsnip Colcannon

There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

8 chipolatas sausages
2 apples, peeled and diced
1 onion, sliced
2 cloves of garlic, minced
1 cup chicken stock
1 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
4 parsnips, peeled and diced
4 large potatoes, peeled and diced
4 tbsp butter
1/4 cup milk

Instructions

Preheat the oven to 180°C (350°F).
In a large pan, heat the olive oil over medium heat. Add the chipolatas sausages and cook until browned on all sides. Remove from the pan and set aside.
In the same pan, add the onions and garlic. Cook until slightly softened, about 3-4 minutes.
Add the diced apples, thyme, chicken stock, salt, and pepper. Simmer for 10 minutes until the apples are tender.
Using an immersion blender or a regular blender, blend the gravy until smooth.
Return the sausages to the pan with the gravy. Cover and transfer to the preheated oven. Bake for 30 minutes.
Meanwhile, in a large pot, bring water to a boil. Add the diced parsnips and potatoes. Cook until tender, about 10-15 minutes.
Drain the parsnips and potatoes and return them to the pot. Add the butter and milk. Mash until creamy and smooth.
Serve the chipolatas in apple gravy over a bed of parsnip colcannon.