Bangers & Mash with Fresh Peppercorn Gravy

What You Need

• 1 pack Three Aussie Farmers Classic Aussie Bangers
• 1 large eschalot, finely chopped
• 2 Tbsp. butter
• ½ cup brandy
• 1 cup beef stock
• 1½ Tbsp. whole green peppercorns in brine, drained and rinsed
• ¼ tsp. whole black peppercorns, coarsely crushed
• ⅓ cup cream
• 2 tsp. cornstarch (optional)
• 3 Tbsp. fresh chives, finely chopped
• Salt and pepper, to taste

Mashed Potatoes

• 1kg potatoes, cut and peeled
• 1 Tbsp. salt
• 5 Tbsp. butter
• ¼ cup milk

How To Make It

1. Place potatoes in a saucepan of cold water, add salt and bring to the boil.  Cook for approx. 25 mins or until tender.
2. Drain and leave to steam dry, then mash until smooth.
3. Add 4 Tbsp. butter and milk, then stir until well combined, season with salt and pepper to taste and set aside.
4. Cook sausages according to pack instructions. Set aside and cover with foil.
5. Heat a fry-pan over med heat. Add eschalot and cook, stirring occasionally for 2-3 mins, until softened and lightly browned.
6. Remove from the heat before slowly adding the brandy. Return to heat and cook for 1 min until reduced by half.
7. Whisk in stock, green peppercorns, and crushed black peppercorns. Bring to a simmer and continue cooking until reduced by half.
8. Add cream and the remaining butter, then whisk to combine. Simmer for 5 mins until slightly thickened, then season with salt and pepper to taste. If you would like a slightly thicker sauce, mix 2 tsp. cornstarch with 2 tbsp. water before adding to the sauce and continuously whisking for 1 min.
9. Divide the mashed potatoes between serving plates, then top with sausages and a generous drizzle of peppercorn gravy.
10. To serve, sprinkle with chives and enjoy!