Bangers & mash
Meat
20 Min
very easy
4 People
Rating starstarstarstarstar
The very classic dish, using Ryans fresh beef herb & garlic sausages, served with creamy potato mash, steamed veggies and onion gravy.
1. Boil the kettle.
Place potatoes in a saucepan and cover with hot water from the kettle. Simmer for 10 minutes or until tender. Drain and return to pan (see step 5).

2. Cook sausages in a heated large frypan with oil and cook for 5 minutes over medium-high heat, turning.
Slice and add onion, cook for further 5-7 minutes.

3. Slice carrots into rounds, trim and halve green beans. Place in a steamer basket on top of the potatoes for the last 5 minutes of cooking (see notes).

4. Remove sausages from pan (once cooked). Dice and add tomatoes, cook for 2-3 minutes. Sprinkle over 2 tbsp flour and pour in 2 cups water. Crumble in stock cube and season with 1/2 tbsp soy sauce. Cook for 3-4 minutes or until thickened.

5. Mash potatoes with 2 tbsp butter, 1/4 cup water or milk and season well with salt and pepper to taste.

6. Halve sausages and return to gravy to warm through. Serve with potato mash and vegetables.

Notes:
If you don’t have a steamer basket, simply prepare and blanch your vegetables for 3 minutes in boiling water instead.
diced potatoes 1kg
Beef sausages 6-pk
Brown onion 1
carrots 2
Green beans 1 punnet
Tomatoes 2

From your pantry:
oil + butter (for cooking), salt, pepper, flour (plain or other), stock cube (of choice), soy sauce, milk (optional)