Pork Banger & Mash, With Balsamic Onion Gravy

Pork Banger & Mash, With Balsamic Onion Gravy

Ingredients:

Sausages:

  • 8 MALU Pork Bangers
  • 4 Garlic Cloves, peeled
  • Fresh Rosemary
  • Olive Oil

Gravy:

  • 1 Red Onion
  • 30ml Honey
  • 50g Butter
  • 100ml Balsamic Vinegar
  • 40ml Worcestershire Sauce
  • 100ml Beef Stock

Mash:

  • 5 Large Potatoes
  • 60ml Olive Oil (Willow Creek Truffle flavoured olive oil)
  • 2 Springs of Fresh Rosemary
  • 250ml Milk
  • 30ml Wholegrain Mustard
  • Salt
  • Pepper

Method:

Sausages:

  1. Heat olive oil over high heat, add garlic cloves and fresh rosemary for fragrance.
  2. Add sausages and fry until cooked.

Onion Gravy:

  1. Place a frying pan over medium heat, add the butter.
  2. Once the butter is melted add the red onion and cook until soft.
  3. Add the honey, balsamic vinegar and Worcestershire sauce. Cook for a few minutes until slightly reduced.
  4. Add the Beef stock. Bring to a boil and reduce further to a gravy consistency.

Tip – Add a shallot with the red onion.

Mash:

  1. Peel potatoes and cook until soft.
  2. Strain potatoes.
  3. Add strained potatoes back into the pot and mash over low heat.
  4. Add olive oil, milk and mustard.
  5. Finely chop the fresh rosemary and add to the mash mixture.
  6. Stir mash until evenly combined.

Serve immediately.

PRODUCTS