Bangers With Mash in Brown Onion Gravy

To check if they are cooked throughout, break a small piece & check the inside of the sausage.

Once cooked, remove & place on a paper towel as this will drain out any excess oil.

Peel & cut potatoes into cubes & then place in a pot of boiling water & cook until tender. Alternatively, wash potatoes & place them with the peel still attached, in a plastic bag (those supermarket ones or a sandwich bag will do). Tie up the bag with two knots & stick it in the microwave for ± 10 minutes, depending on what potatoes you have. Pierce with a knife to check if potatoes are cooked throughout.

Using a fork or masher, mash potatoes using butter & milk until soft & fluffy. (Heat milk a bit in the microwave or stovetop before adding it to the mashed potatoes as this will help with the texture of the potatoes. Adding cold milk will make the potatoes hard & crumbly).

If you are serving this dish with the peas, then steam peas in a pot of water & cook until soft. Drain water & season with salt & pepper. Alternatively, place the peas in a bowl of water & stick it in the microwave for about 8 minutes or until the peas is soft. Drain water & season.

To make the onion gravy – saute onions in heated sunflower oil on stove-top until tender.

Stir in the mustard.

Add water & Knorr stew granules & allow to simmer until thick. (For extra gravy, add a splash of red wine).

Serve with peas on the side (optional).