Bangers and Mashed Potatoes
INGREDIENTS
- 1 Tbsp olive oil
- 6 pork sausages
- 1 onion, sliced into thin wedges
- 4-oz package Idahoan® Buttery Homestyle® Mashed Potatoes or any other flavor favorite
- 2 cups beef stock
- 2 Tbsp flour
- 1/4 cup red wine (optional)
- 2 Tbsp cranberry sauce
- 1 cup broccoli florets
- ½ cup curly kale, chopped
INSTRUCTIONS
- Heat the oil in a large frying pan and cook the sausages for 10 minutes, over medium heat, until cooked through and browned.
- Add the onion and continue to cook 5 more minutes.
- Prepare the mashed potatoes according to package instructions.
- To make the gravy, add the stock to a saucepan and bring to a boil. Turn heat down to a gentle simmer.
- Mix the flour with 2 Tbsp of the stock to make a paste and then add it back into the stock, whisking to ensure there are no lumps. Add the wine, if using.
- Stir in the cranberry sauce and fried onions into the gravy.
- Bring a pan of water to a boil and cook broccoli for 3-4 minutes, until just tender, adding in the kale for the last 1 minute of cooking time. Drain.
- Divide the mashed potatoes between 3 plates. Top with sausages, gravy and vegetables.
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