Michael's Bangers and Mash
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Michael's Bangers and Mash
Recipe By Michael Weldon
Ingredients
6 Coles finest pork and cider sausages
Caramelized Balsamic Gravy
2 tbsp butter
1 large brown onion, sliced
2 garlic cloves, sliced
½ cup Squeaky Gate caramelised balsamic vinegar
½ tbsp vegemite
2 cups Coles real beef stock
1 tbsp plain flour, to mix into paste
1 tbsp butter, to mix into paste
salt
pepper
To Serve
mashed potatoes
chopped parsley, to garnish
Method
Preheat an oven to 180 degrees (C).
Cook the sausages in a pan on medium-high heat just to char the outsides. Lay the sausages onto a baking tray and roast in the oven for 8 minutes or until cooked.
In a saucepan, fry the onions in butter until caramelised. Add in the garlic and cook until softened. Add in the balsamic vinegar and cook until evaporated. Add in the vegemite and stock, cook and reduce until the sauce thickens and reduces.
In a small bowl rub the flour and butter together until combined into a loose dough. With the heat turned down to low, slowly whisk the flour and butter roux into the gravy in small pieces. Whish until thickened. Season gravy with pepper and a splash of more vinegar.
Serve the sausages on a bed of mash potato topped with the gravy and garnish with some fresh parsley sprinkled on top.
