Name: Sponsored: Bangers and mash with creamy mushroom sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 - 5 servings
Cuisine: Cape Provencale
Ingredients: 4 - 5 potatoes peeled and quartered; 60 g butter; 50 ml milk; 50 ml oil; onion chopped; 3 celery stalks thinly sliced; 800 g sausages pork bangers; 10 ml fresh parsley chopped; salt and freshly ground back pepper to season

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Ingredients (9)

pouch Royco® Mushroom Pour Over Sauce

4 - 5	potatoes — peeled and quartered
60 g	butter
50 ml	milk
50 ml	oil
	onion — chopped
3	celery stalks — thinly sliced
800 g	sausages — pork bangers
10 ml	fresh parsley — chopped
	salt and freshly ground back pepper — to season

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Method:

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® Mushroom Pour Over 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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