Pork Sausages With Onion Gravy & Mashed Potatoes “Bangers & Mash”

Published 1st January, 2019

Cuisine: Australian / English   Serves: 4

Preparation: 20 Mins   Cooking: 20 Mins


  • 8 Barossa Fine Foods Pork Sausages
  • 2 tsp Olive Oil
  • 1 tbls Butter
  • 1 Large Brown Onion, sliced
  • 1 Clove Garlic, finely chopped
  • 3 tbls Plain Flour
  • 2 Cups Beef Stock
  • 2 tbls Tomato Chutney
  • Sea Salt
  • Black Pepper
  • 1 tsp Thyme, chopped


  1. Heat a large frypan over a medium heat, add the olive oil & cook the pork sausages until browned on both sides and cooked through.
  2. Remove from the pan and set aside.
  3. Add the butter, onions and garlic to the pan, cook until the onions are golden brown.
  4. Add the flour and mix with the onions and cook for 2 minutes, add 1 cup of the beef stock, mix in well and then add the remainder of the stock and the tomato chutney.
  5. Season with the sea salt & pepper, simmer for a few minutes, stirring until the sauce thickens.
  6. Add the sausages back to the pan to heat through, sprinkle with the chopped thyme.
  7. Serve with creamy mashed potato