Nothing beats a good ol’ plate of bangers and mash. Our version consists of golden pork sausages and a silky onion gravy. Completed by smooth mash and a zesty side salad. Fancy a plate?
Pork Sausages & Gravy
Pork Sausages & Gravy
with mashed potato & a lemony side salad
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Gravy Seasoning
- Green Leaves
- Lemon Juice
- Onion
- Onions
- Pork Sausages
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Butter (optional)
MISH-MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SIZZLING SAUSAGE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Once cooked, remove from the heat and rest in the pan for 5 minutes.
GROOVY GRAVY
In a small bowl, combine the gravy seasoning with 10ml of cold water to form a slurry. While the sausages are cooking, place a saucepan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Pour in 150ml of boiling water and stir through the gravy seasoning slurry. Simmer until thickened, 2-3 minutes. Remove from the heat, stir through a knob of butter (optional), season (if necessary), and cover to keep warm.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves.
DINNER IS SERVED!
Smear the fluffy mash on the plate and top with the seared sausages. Spoon over the onion gravy and serve with the lemony side salad. Enjoy, Chef!
Potato - 200g
Pork Sausages - 180g
Gravy Seasoning - 20ml
Onion - 1
Lemon Juice - 10ml
Green Leaves - 20g
MISH-MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SIZZLING SAUSAGE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Once cooked, remove from the heat and rest in the pan for 5 minutes.
GROOVY GRAVY
In a small bowl, combine the gravy seasoning with 20ml of cold water to form a slurry. While the sausages are cooking, place a saucepan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Pour in 300ml of boiling water and stir through the gravy seasoning slurry. Simmer until thickened, 3-4 minutes. Remove from the heat, stir through a knob of butter (optional), season (if necessary), and cover to keep warm.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves.
DINNER IS SERVED!
Smear the fluffy mash on the plate and top with the seared sausages. Spoon over the onion gravy and serve with the lemony side salad. Enjoy, Chef!
Potato - 400g
Pork Sausages - 360g
Gravy Seasoning - 40ml
Onion - 1
Lemon Juice - 20ml
Green Leaves - 40g
MISH-MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SIZZLING SAUSAGE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Once cooked, remove from the heat and rest in the pan for 5 minutes.
GROOVY GRAVY
In a small bowl, combine the gravy seasoning with 30ml of cold water to form a slurry. While the sausages are cooking, place a saucepan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Pour in 450ml of boiling water and stir through the gravy seasoning slurry. Simmer until thickened, 4-5 minutes. Remove from the heat, stir through a knob of butter (optional), season (if necessary), and cover to keep warm.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves.
DINNER IS SERVED!
Smear the fluffy mash on the plate and top with the seared sausages. Spoon over the onion gravy and serve with the lemony side salad. Enjoy, Chef!
Potato - 600g
Pork Sausages - 540g
Gravy Seasoning - 60ml
Onions - 2
Lemon Juice - 30ml
Green Leaves - 60g
MISH-MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SIZZLING SAUSAGE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Once cooked, remove from the heat and rest in the pan for 5 minutes.
GROOVY GRAVY
In a small bowl, combine the gravy seasoning with 40ml of cold water to form a slurry. While the sausages are cooking, place a saucepan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Pour in 600ml of boiling water and stir through the gravy seasoning slurry. Simmer until thickened, 4-5 minutes. Remove from the heat, stir through a knob of butter (optional), season (if necessary), and cover to keep warm.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves.
DINNER IS SERVED!
Smear the fluffy mash on the plate and top with the seared sausages. Spoon over the onion gravy and serve with the lemony side salad. Enjoy, Chef!
Potato - 800g
Pork Sausages - 720g
Gravy Seasoning - 80ml
Onions - 2
Lemon Juice - 40ml
Green Leaves - 80g
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