Hearty and
Healthier

Kanga Bangas, Sweet Mash with Onion Gravy

Prep 10 min

Time 25 min

Serves 4

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What you'll need

1 pack Kanga Bangas (8 sausages)

Sweet potato and mustard mash

700g sweet potato, peeled and quartered
1/3 cup (80ml) milk, hot
50g butter
1/3 cup grated cheddar
1 tablespoon grainy mustard
1 tablespoon chopped chives

Caramelised onion gravy

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

How to cook it

  1. Place sweet potato in a large saucepan, cover with cold water, bring to the boil, and cook for 15-20 minutes or until potato is tender. Drain potatoes, cool for 5 minutes.
  2. While the potatoes are cooking, heat olive oil in a medium saucepan over a medium heat. Add onion and cook for 5 minutes, or until soft. Add plain flour, stirring until well combined. Increase heat to high, add sugar, vinegar, thyme and seasoning, cooking for 2 minutes. Pour over beef stock, bring to the boil and cook for 5-10 minutes, until gravy thickens.
  3. Grill or pan-fry sausages for 10 minutes, or until cooked.
  4. Mash potatoes with a potato masher. Add hot milk, butter, cheddar, mustard, chives and seasoning, stirring to combine.
  5. Serve kangaroo sausages with mustard mash, onion gravy and steamed greens.