Sponsored: Mushroom pork bangers with creamy mash



Ingredients 10
Servings 4 - 5
Time 10 min

Ingredients

  • 4 - 5
    potatoes, peeled and quartered
  • 60
    g
    butter or margarine
  • 50
    ml
    milk
  • 50
    ml
    oil
  • 1
    onion - chopped
  • 3
    celery sticks - thinly sliced
  • 800
    g
    pork bangers
  • 1
    packet ROYCO® Mushroom Pour Over Sauce
  • 10
    ml
    fresh parsley, chopped
  • salt and pepper for seasoning
 

Method

35 min
 

Place the potatoes in a pot, cover with cold, salted water and bring to the boil. Simmer until completely soft, approx. 20-30 min. Drain then mash, while hot, with butter and milk. Season with salt and pepper.

Fry the onions in oil until soft, add the celery and continue frying for 2-3 minutes. Remove onions and celery from the pan and set aside.

In a little more oil, fry the pork bangers until browned and cooked through.

Add the onion and celery to the bangers along with the ROYCO® sauce. Bring to the simmer then remove from the heat.

Garnish with chopped parsley and serve with creamy mash and vegetables.

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