Part two of our "ode to the pub" series: bangers & mash with onion gravy. Pick your favourite snag, whip up some buttery mash, defrost some peas and give some extra TLC to your gravy. A frosty beer rounds out the pub experience (take us back!).
2 tbsp plain flour 1 tbsp Vegemite Fresh herbs such as thyme or sage
To Serve: Peas
*you can use either chicken or beer stock.
1. Start by making your gravy. Slowly cook onions for around 20 minutes or until they are soft and starting to colour. Add 2 tbsp of butter and melt before adding 2 tbsp of flour. Stir the flour constantly for 5 minutes until it's cooked. Pour in 500ml of chicken stock and bring to the boil and simmer for 5-10 minutes. Add 1 tbsp of vegemite and season with salt and pepper. You could add some fresh herbs such as thyme or sage and reduce the gravy down for 10-20 minutes to intensify the flavour. Set aside and reheat when you’re ready to serve.
2. To make your mash: clean and peel your potatoes. Cut into quarters and place in cold salted water and bring to the boil. Reduce to a simmer and cook for 30-40 minutes or until you can easily stick a fork in the potato. Drain the potatoes. You can now mash them with a masher, put them through a ricer or using our hack of mashing the potato through a strainer. Return your pot with mashed potatoes to the stove and add the remainder of your butter and whisk to combine. Season with salt. If your potatoes are a little dry, you can add more butter or a dash of milk to achieve your desired consistency.
3. Cook your sausages however you like. We have cooked these on the bbq on a low-medium heat as to cook the interior before burning the outside. You could roast in the oven or cook on a charcoal BBQ or even boil your sausages in beer before finishing off in a pan.
4. Reheat your gravy. Plate up your mash and sausages with some seasoned peas and lash with ample amounts of gravy. Enjoy!