Chomp And Cheers: Bangers And Mash With Sticky Onion Gravy And Tropical Passion

Bangers And Mash With Sticky Onion Gravy


300 gms Sausages; 1 tbsp. Flour; 1 sprig Thyme; 400 ml Chicken Stock; 2 tsp. Worcestershire sauce; 50 gms Butter; 6-8 Onions; 1 tbsp. Sugar; 4-5 Potatoes; 40 ml Cream; Salt and Pepper to taste.


 Melt butter in a deep frying pan and stir through the onions. Cover with a lid and cook on sim for 10 minutes, until softened. Remove lid, add sugar, then cook 15-20 minutes, stirring, until all the liquid has evaporated and onions have turned golden and soft. In a different pan, fry sausages for 5 minutes or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 minute. Add thyme, then gradually add stock. Bring to boil then simmer for 5 minutes until smooth. Add worcestershire sauce, season and then put the sausages and cook for another 5 minutes. Meanwhile, cut potatoes in small cubes, boil until soft, then strain them and mash through a sieve. Mix in the cream and salt pepper to taste. Serve with the sausages and the onion gravy.



 Tropical Passion

A sophisticated mocktail that combines tropical flavours with homemade maple spice syrup and zingy Ginger Ale.


50 ml Ginger Ale; ½ tsp. Cinnamon powder; 2 Cloves; 2 drops Vanilla Extract; 2 rings fresh Pineapple; 15 ml Passion Fruit syrup; 10ml Maple syrup; 15 ml Lime juice; 40 ml Pineapple juice; Cherry or Kiwi for garnish.


Add cinnamon, cloves, and vanilla extract to maple syrup and leave to infuse. With a muddler, press down on two pineapple rings in a shaker to extract the juices and the flavour. Add passion fruit syrup, maple spiced syrup, pineapple juice, lime juice and ice to shaker. Shake until chilled. Strain over ice into a glass. Top up with ginger ale. Garnish with pineapple rings or a cherry.


Ginger ale is optional, you can substitute that with a flavoured soda or just plain soda.


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