quick and

Kanga Bangas & Mash

with caramelised onion gravy

Prep 15 minutes

Time 15 minutes

Serves 4

What you'll need

8 Kanga sausages

2 tablespoons olive oil

2 large red onions, sliced

2 teaspoons plain flour

2 tablespoons brown sugar

1 tablespoon balsamic vinegar

1 tablespoon thyme leaves, chopped

2 cups (500ml) beef stock

Sea salt and freshly ground black pepper

To serve


Peas or steamed greens

Nutritional information

Fats: 12.2g (2.6g saturated)

Calories: 272

Excludes mash and peas

How to cook it

  1. Heat olive oil in a medium saucepan over a medium heat.
  2. Add onion and cook for 5 minutes, or until soft.
  3. Add plain flour, stirring until well combined.
  4. Increase heat to high, add sugar, vinegar, thyme and seasoning, cooking for 2 minutes.
  5. Pour over beef stock, bring to the boil and cook for 5-10 minutes, until gravy thickens.
  6. Grill or pan-fry sausages for 10 minutes, or until cooked, whilst gravy thickens.
  7. Serve kangaroo sausages with mash, onion gravy and peas or steamed greens.