- Blitzed -

Bangers and Mash

Ingredients

  • 2 brown onions – chopped
  • 4 - 6 sausages
  • 2 tsp butter
  • 500mls beef broth/stock
  • 2 garlic cloves – chopped
  • 1 tsp thyme
  • 3 tsp arrowroot (tapioca starch or corn flour)
  • 2 large sweet potatoes – cut into chunks
  • 75 - 100mls coconut cream
  • Sea salt
  • Black pepper

Method

  • In a fry pan, cook the sausages on a med-high heat until browned and cooked through.
  • Meanwhile heat the butter in a fry pan and add the chopped onion and garlic on a medium heat.
  • Cook for 3-4 minutes until they begin to soften.
  • Add the thyme and cook for a further minute (add more butter if need be).
  • Add the arrowroot and stir for 2-3 minutes.
  • Now add the broth and stir until you reach the desired consistency.
  • It’s possible at this point to blend the gravy in a blender to “hide” the onions more.
  • Place the sweet potato in a large saucepan and cover with salted water.
  • Bring to the boil, then reduce to simmer and cook until the potatoes soften.
  • Drain the water and return the pot to the heat for 30 seconds to cook off any residual water.
  • Add the coconut cream & seasoning, and mash (add butter if you need to).
  • Serve with the sausages and onion gravy.
  • This recipe forms a part of our new multi-meal e-book with Scott Gooding. To download your free copy today, head to www.secretserve.com.au/multi-meals