Pork Bangers & Mash
Ingredients
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2 tablespoons olive oil
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8 thick Otway Pork sausages
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20g butter
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2 large brown onions, halved lengthways and thinly sliced
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1 tablespoon plain flour
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1 ½ cups beef stock
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2 teaspoons Dijon mustard
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4 sprigs thyme
Creamy Mash
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750g Desiree potatoes, peeled and chopped
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2/3 cup hot milk
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150g butter, diced
Method
To make the creamy mash, place potatoes into a large saucepan of cold salted water and bring to the boil over high heat. Reduce heat and simmer for 15-20 mins or until tender.
Remove from heat, and using a potato masher, mash potatoes. If you like your mash extra smooth, pass potatoes through a fine sieve back into the saucepan.
Gradually add hot milk and butter, mashing until smooth and creamy. Season with salt and pepper. Keep warm.
While potatoes are cooking, heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally for 8 mins or until browned on all sides. Transfer to a plate.
Add butter and the remaining tablespoon of oil to the pan and heat over medium heat. Add onions, stirring occasionally for 25 mins or until golden and caramelised. Sprinkle flour over onions and stir until combined. Remove pan from heat, gradually add stock, stirring constantly. Return pan to a medium heat, add mustard and stir until mixture comes to the boil and thickens.
Add thyme and return sausages to the pan. Reduce heat and simmer for 15 mins or until sausages are warmed through. Serve with the creamy mash.
