Our recipe of the month is by our amazing JAZZ™ Apple ambassador Jazz Carlin and is perfect and the temperature drops and winter arrives. Jazz says: “Comfort food, especially after a long day in the pool, doesn’t get any better than sausage and mash. I only recently got into celeriac but mashed with JAZZ™ Apples and potato, it adds a different dimension to this classic. It is a dish that makes you want to dive right in.”

Ingredients (Serves 2)

  • 2 Cumberland sausages in a wheel (or a pack of 6 sausages that are still attached to each other)
  • 3 medium-sized potatoes – peeled
  • 1 celeriac – peeled
  • 2 JAZZ™ Apples
  • Salt & pepper to taste
  • A knob of butter or vegan butter
  • Serve with your choice of vegetables and gravy – I went for steamed broccoli and mashed carrots.


  • Dice you your potatoes and celeriac and place in a pan with water and boil for 8 -10 mins.
  • Core and chop your JAZZ™ Apples into small pieces and place in a pan with a little water and cook on a medium heat until broken down. This should take around 10 mins.
  • Once the potatoes and celeriac have boiled, drain and mash, seasoning with salt & pepper before adding your butter.
  • Finally, add the broken-down cooked JAZZ™ Apple and combine together with the mash.
  • If you have a shop-bought Cumberland sausage wheel, simply cook in the oven for 25-30 mins at 160C. This way they won’t pop and all the juices will remain inside.
  • If you couldn’t find a sausage wheel, take you 6 connected sausages, un-twist and push the meat down, making one long sausage. Roll into a wheel shape and then use a skewer to hold in position. Oven cook in the same way.
  • Prepare any veg and your gravy you will be having with the mash and sausages and get ready to serve.