Knorr
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Serves 4
Prep 5 mins
Cook 40 mins
36

Hot Bangers and Mash with Onion Gravy and Peas

Hot Bangers and Mash with Onion Gravy and Peas

See how to cook this meal step by step

Ingredients

Ingredients

  1. For the Sausages and Onion Gravy:
  2. 8 sausages
  3. 2 onions, sliced
  4. 10ml Robertsons Masterblends for Braai Spicy Shisanyama
  5. 5ml english mustard
  6. 900ml water
  7. 1 x KNORR Vegetable Stock Pot
  8. 10ml margarine
  9. 10ml flour
  10. For the Mash:
  11. 1kg potatoes, peeled and chopped into equal sized cubes
  12. 50g margarine
  13. 100ml milk
  14. To Serve:
  15. 300g frozen peas
  16. 10ml Robertsons Mint

Method

Method

  1. Place the sausages into a roasting tin. Cook for 10 minutes in a pre-heated oven at 200°C. Turn the sausages and cook for a further five minutes, or until they have browned.
  2. Add the sliced onions to the tin. Mix the Robertsons Master Blend for Braais Spicy Shisanyama, mustard, water and Knorr Vegetable Stock Pot together and pour over the sausages and the onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through.
  3. Mix the softened margarine and flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the stove top, add the flour and butter mix and whisk until combined. Stir over a medium-high heat for two - three minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for one - two minutes.
  4. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
  5. Heat the margarine and milk until the margarine has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
  6. Cook the peas with the mint in a saucepan of boiling water for two - three minutes, or steam them for one - two minutes. Drain thoroughly and set aside.
  7. Serve the sausages, mash and peas with the onion gravy spooned over.
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