Good Ol' Bangers & Mash with Onion Gravy, Carrots and Peas
  • Prep time: 30 minutes
  • Calories: 805
Is there anything more comforting than classic Bangers and Mash? The local team at The Farmhouse in Margaret River make top quality, free-range pork sausages to die for. Pair them with a creamy mash and a rich onion gravy and you'll be set for pure comfort. Enjoy!
  • 1 4 Pack of Dutch Pork Sausage
  • 550 g of Dutch Cream Potatoes
  • 1 of Brown Onion
  • 14 Cup of Red Wine
  • 2 Tbsp of YPI Gravy Base
  • 1 of Carrot
  • 12 Cup of Peas
  • 1 Small Bunch of Flatleaf Parsley
  • 3 Tbsp of Butter (pantry)
  • 2 Tsp of Cornflour (GF)

Soften Onions:

Peel onion. Halve and cut into 12 cm wide slices. Add 12 the butter and sliced onions to a pan. Cook on low heat until soft, stirring often for about 10 minutes. Add wine, gravy base and 14 cup water and simmer, reducing by half.

Cook Sausages:

Meanwhile heat a little oil in a frypan over a medium heat and add sausages. Turn sausages every few minutes to brown on all sides - about 15-20 minutes or until cooked through.

Cook & Mash Potato:

Peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to the boil with a pinch of salt. Cook until tender, about 8-10 minutes. Drain, add 1 Tbsp butter and mash until smooth. Taste and season as required. Cover with lid to keep warm. Put a pot of salted water on to boil for cooking the veg in step 5.

Finish Onions:

Mix cornflour with 1 Tbsp water to form a slurry. Add to the pot of onion and stir well to combine over low heat, until thickened to sauce consistency. Add remaining butter, stir in until glossy and season with salt and pepper to taste.

Cook Veg:

Peel and cut the carrot into 2 mm thick coins. Add the carrot and peas to the pot of boiling water. Cook for about 2-3 minutes, until tender or cooked as desired, drain and keep warm. Pick parsley leaves (discarding stems) and roughly chop for garnish.

You Plate It:

Divide mash between plates and top with sausages and onion gravy. Serve with veg on the side and garnish with chopped parsley. Enjoy!