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Serves 4 | 1.5 hour
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.
Method:
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!
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