Bangers and Mash Recipe

Ingredients

• 2x Pork Sausages
• 1x Maggi Roast Meat Gravy
• 1x Wattie’s Baby Peas
• 8x Washed White Potatoes

Instructions

1. Step 1 — Boil the potatoes. Peel and chop the washed white potatoes into even-sized chunks. Place in a large saucepan, cover with cold salted water and bring to the boil. Cook for 15–18 minutes until completely tender and a knife slides through with no resistance. Drain and set aside.
2. Step 2 — Cook the sausages. While the potatoes boil, heat a tablespoon of oil in a large frying pan over medium heat. Add the pork sausages and cook for 12–15 minutes, turning regularly, until deeply golden all over and cooked through. Don't rush this step — low and slow gives you beautifully caramelised sausages with juicy, flavourful insides. Set aside to rest for a couple of minutes before serving.
3. Step 3 — Make the gravy. Make the Maggi Roast Meat Gravy according to packet instructions. For extra flavour, pour off the excess fat from the sausage pan and make the gravy directly in the same pan, scraping up all the delicious caramelised bits left behind from the sausages — this makes the gravy incredibly rich and flavoursome.
4. Step 4 — Cook the peas. While the gravy simmers, cook the Wattie's Baby Peas according to packet instructions until just heated through and vibrant green. Season with a pinch of salt.
5. Step 5 — Mash the potatoes. Return the drained potatoes to the hot pan. Add a generous knob of butter and a splash of milk from the fridge. Mash well until smooth, creamy, and lump-free. Season generously with salt and pepper. Great mash should be fluffy, rich, and hold its shape on the plate — take your time and don't skimp on the butter.
6. Step 6 — Serve. Spoon a generous mound of creamy mash onto each plate. Lay the pork sausages on top and ladle the rich gravy over everything. Add a scoop of Wattie's Baby Peas on the side and serve immediately.