BANGERS AND MASH WITH ONION GRAVY
PREP TIME: 20 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 4
INGREDIENTS
2 teaspoons olive oil
8 Pork sausages
2 cups frozen peas
Potato, Apple, Cheddar & Sage Mash
1 kg Spud Lite potatoes, peeled and quartered
2 granny smith apples, peeled and quartered
40g butter
¼ cup milk
½ cup aged cheddar, grated
¼ cup sage leaves, chopped
Salt flakes and freshly ground black pepper
Onion Gravy
1 tablespoon olive oil
2 large brown onions, halved and thinly sliced
1 ½ tablespoons cornflour
500ml beef stock
1 tablespoon Worcestershire sauce
2 teaspoons grainy mustard
Salt flakes and freshly ground black pepper
METHOD
1. For the onion gravy, heat oil in a saute pan over a low heat. Add onion, cover and cook for 10 minutes or until onion is very soft. Add cornflour, stirring to combine. Add stock Worcestershire sauce and mustard, stirring to combine. Increase heat to medium, bring to the boil and simmer until sauce thickens and reduces by a third. Remove from heat.
2. For the mash potato, steam potatoes and apples together for 15 minutes or until very tender. Drain, remove from steamer and return potatoes and apple to saucepan, mashing until smooth. Add butter, milk, cheddar, sage, salt and pepper, stirring until well combined.
3. For the sausages, heat oil in non-stick frying pan or chargrill pan over a medium heat. Cook sausages for 8-10 minutes, turning often until sausages are cooked through.
4. Meanwhile for the peas, cook in a saucepan of boiling water for 2 minutes. Drain.
5. To serve, spoon mashed potato and peas onto four plates. Place two sausage on top and spoon over onion gravy.
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