As i am from England, Bangers and Mash is a staple dish. Its warming, comforting and delicious.
Being here in New Zealand the ingredients are different but not too far from home. Lamb is plentiful in New Zealand and it is expensive in England, i am certainly making the most of the opportunity to use such fresh local produce.
For the mash i am using Kumara. Kumara is a type of sweet potato, it has a dark coloured skin and white flesh. It is very delicious and sweet.
Serves 2 | Ready in 40 mins
- 2 Large Kumara (I used red. You can use sweet potato)
- 4 Lamb Sausages
- 2 Large Cloves of Garlic
- 1 Onion
- Gravy Granules / Stock & Flour
- Milk / Butter (for mash)
- Vegetables of choice
Firstly prepare your veg and potato. Peel, chop and pop into separate pans of seasoned boiling water. Add crushed garlic to the kumara. Leave to simmer until cooked through. Heat your frying pan until searing hot. Fry off the onions until they are soft and golden, then remove from the pan. If you want a healthier option you can grill the sausages if not pop your sausages into the onion pan. Listen them Sizzle! Turn the sausages often ensuring they get an even brown layer. Whilst the sausages and veg are cooking make the gravy or stock so it is ready to deglaze the pan. Once the sausages are cooked, removed them from the pan. Add flour first if using stock. Then add the stock / gravy. Tip the golden onions into the simmering gravy. Finish off by adding the sausages back into the pan of gravy for a final glaze. Drain your kumara and veg. Mash the kumara and beat until you have reached your desired consistency using either butter/ milk. Dollop your kumara mash onto pre heated plates, then sausages and veg. Last but not least, drizzle on the sumptuous onion gravy!