Bangers and Mash
Ingredients
• Ground Pork 250 g.
• Sausage casing 1 ft
• Mccormick Brown Sugar BBQ Sauce 80 g.
• French Mustard 40 g.
• Mccormick Onion Gravy Powder 1 sachet
• Water 1 cup
• Mashed Potatoes for serving
• Pea for serving
How to cook
1. Add ground pork, Mccormick BBQ sauce and French Mustard to the mixer, blend until homogeneous.
2. Squeeze mixture into casing, tie both ends and use skewer to poke holes thoroughly so that it does not break when baking, bake at 170°C for 15-20 minutes until well cooked, then sear or broil to get a nice brown color.
3. Mix Mccormick onion gravy powder with water and bring it up to the simmer, stirring until thick and glossy.
4. Serve sausages and gravy with mashed potatoes and pea.