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Ingredients
- Yukon potato: 1kg, washed & peeled, cut into chunks
- Natural Greek yoghurt: 1/2 cup
- Plain milk: 1 cup
- Butter: 1 tbsp
- Salt: 2 tsp
- Thyme: 1 tbsp + 1 tbsp
- Ground blackpepper: 1 tsp
- Oil: 1 tbsp + 1 tbsp
- White onion: 3, sliced into rings
- Mayonnaise: 2 tbsp
- Balsamic vinegar: 1 tbsp
- Water: 2 cups
- Chicken stock cube: 1
- Corn starch mixture: 2 tbsp corn starch + 4 tbsp water
- Banger (or any other sausages): 6
Preparation
Step 1
Method:
Boil potatoes in water for 20 min till soft.
Mash with yoghurt, milk and butter.
Add salt, 1 tbsp thyme and pepper to taste. Set aside and keep warm.
Heat 1 tbsp oil in wok.
Add onions. Fry 45 min on low heat till soft and caramelised.
Stir in 1 tbsp thyme, mayonnaise and balsamic vinegar.
Add water, chicken stock cube and corn starch mixture.
Cook on low heat till thickened. Set aside and keep warm.
Heat 1 tbsp oil in wok. Pan-fry bangers till lightly browned.
Grill in oven for 10 min till crispy.
Scoop mash potatoes onto plate. Top with bangers and gravy to serve.