Hot Bangers and Mash with Onion Gravy and Peas

Name: Hot Bangers and Mash with Onion Gravy and Peas
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: South African
Ingredients: 8 sausages; 2 onions, sliced; 10 ml Robertsons Masterblends Traditional Braai Mix; 5 ml English mustard; 900 ml water; 1 Knorr vegetable stock pot; 10 ml margarine; 10 ml flour; 1 kg potatoes, peeled and chopped into equal sized cubes; 50 g margarine; 100 ml milk; 300 g frozen peas; 10 ml Robertsons Mint

4 People
45 min.
easy

Ingredients

For the Sausages and Onion Gravy

8 sausages
2 onions, sliced
10 ml Robertsons Masterblends Traditional Braai Mix
5 ml English mustard
900 ml water
1 Knorr vegetable stock pot
10 ml margarine
10 ml flour

For the Mash

1 kg potatoes, peeled and chopped into equal sized cubes
50 g margarine
100 ml milk

To Serve

300 g frozen peas
10 ml Robertsons Mint

Cooking Method

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.
Add the sliced onions to the tin. Mix the Robertsons Masterblends Traditional Braai, 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.
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.
For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
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.
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.
Serve the sausages, mash and peas with the onion gravy spooned over.