Bangers and mash are such a cool-weather classic, with sizzling hot pork sausages and buttery mashed potatoes lapping up our chicken gravy like there's no tomorrow.
Serves : 4
| Difficulty level : Easy
8 large potatoes, peeled
2 cups Tuscan kale, roughly chopped
1/3 cup (80ml) milk
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp pepper
3/4 cup (150g) fetta, crumbed
8 pork and fennel sausages
1 pouch Bare Bones® Free Range Chicken Gravy with White Wine
Fill a large saucepan with water and place over a high heat. Add potatoes and bring to the boil, cook for 25-30 minutes or until tender.
Toss the Tuscan kale into the boiling water for last few minutes of cooking. Drain along with the potatoes into a colander and return to saucepan. Add butter, milk, garlic, salt and pepper. Roughly mash using a fork or potato masher and then stir through fetta. Cover and set aside
Place a large non-stick frypan over a high heat. Lightly pierce the sausages with a fork and cook for 10-12 minutes, turning occasionally.
Divide mash onto 4 plates and top with sausages. Heat Bare Bones® Free Range Chicken Gravy with White Wine as per instructions and drizzle over each portion.