BANGERS AND MASH

Ingredients

  • 4 Brito’s pork bangers
  • 40g Brito’s boerewors gravy
  • 500g potatoes
  • 2 tablespoons butter
  • 1 teaspoon St Louis salt
  • 1/4 cup milk
  • 1 tablespoon oil
  • 200ml water

Method

  1. To make the mash, boil the potatoes with skin on in salted water.
  2. When tender, drain the water, allow them to cool, then peel and mash.
  3. Add the butter, milk, and salt, mix well, and set aside.
  4. Fry the bangers until they are golden brown
  5. While the bangers are frying, mix the gravy powder in a cup of water, ensuring there are no lumps, and put aside
  6. When the bangers are almost cooked, pour the gravy into the pan and continue frying until the gravy thickens. Add additional water it is too thick.
  7. Serve the mash on a plate, line the bangers and enough drizzle the gravy on top.