Kanga Bangas & Sweet Potato Mash

with caramelised onion gravy

Prep time: 10min

Cooking time: 25min

Feeds x 4 people

What you'll need

8 Kanga sausages

Mash potato
700g sweet potato, peeled and quartered
1/3 cup (80ml) milk, hot
50g butter
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

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.

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.

Grill or pan-fry sausages for 10 minutes, or until cooked.

Mash potatoes with a potato masher. Add hot milk, butter, mustard, chives and seasoning, stirring to combine.

Serve kangaroo sausages with mustard mash, onion gravy and steamed greens.