CLASSIC BANGERS & MASH
The Brit’s love a good old fashioned bangers and mash, and we’ve made this pub classic even better with our Aussie snags! Served with plenty of gravy, it is comfort food at its best in this cold weather.
what you need
- 1 pack Three Aussie Farmers Classic Aussie Bangers
- 1kg potatoes, cut and peeled
- 1 Tbsp. salt
- 5 Tbsp. butter
- ¼ cup milk
- 2 Tbsp. oil
- 2 onions, sliced
- 2 Tbsp. plain flour
- 1½ cups beef stock
- 1 tsp. hot English mustard
- 2 Tbsp. thickened cream
- Salt & pepper, to taste
- 2 cups peas, cooked
how to make it
- Place potatoes in a saucepan of cold water, add salt and bring to the boil. Cook for approx. 25 mins or until tender.
- Drain the potatoes and leave them to steam dry, then mash until smooth.
- Add 4 Tbsp. butter and milk and stir through until well combined, season with salt and pepper.
- While the potatoes are cooking, prepare sausages and gravy.
- Cook sausages according to pack instructions. Set aside and cover with foil to keep hot.
- Using the same fry-pan reduce heat to med-low then add the butter, remaining oil and onions. Cook for approx. 7 mins until onions start to change colour.
- Reduce heat to low, then add flour and cook for 2 mins until well combined and lightly golden brown.
- Whisk in ¼ cup of the stock until a thick paste forms, then gradually whisk in another ¼ cup stock. Continue adding stock until combined, simmer for a further 2-3 mins until thick and glossy.
- Add the mustard and cream, season with salt and pepper to taste.
- Serve sausages on a bed of mash with a side of freshly cooked peas and a drizzle of gravy.
Dan & Steph have put together a simple blend of quality Aussie beef and pork to make a snag that goes with everything!
Just a good old fashioned sausage with subtle flavours of white pepper, marjoram and garlic, it’s sure to be a family favourite.
