Kid Approved: Sizzlin' Pork Bangers

Nutrition per serve

Ingredients

• 2pcs potato
• 10g Tuscan seasoning
• 1pcs onion
• 1pcs chicken-style stock cubes
• 50g tomato paste
• 4pcs pork and fennel sausages
• 150g peas
• 23ml olive oil
• 30ml tomato sauce
• 200ml boiling water
• 15ml plain flour

Method

1. Step 1 — Roast potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 3cm chunks. Put the potato on the lined tray. Drizzle with 2 tsp olive oil, scatter over the Tuscan seasoning and toss to coat. Roast for 25-30 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the onion. Crumble 1 stock cube* into a heatproof jug, then add half the tomato paste*, 2 tbs tomato sauce and 200ml boiling water and stir to combine.
3. Step 3 — Cook sausages and onion
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the sausages for 2 mins, then add the onion and cook, stirring regularly, for 6 mins or until the sausages are browned and cooked through and the onion is soft. Transfer the sausages to a plate, leaving the onion in the pan. Bring a small saucepan of water to the boil for the peas.
4. Step 4 — Make gravy
   Add 1 tbs plain flour to the onion and cook, stirring, for 1 min or until the flour starts to turn golden. Gradually add the stock, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 1-2 mins until thickened. Remove from the heat. Taste, then season with salt and pepper. Return the sausages to the pan and turn to coat.
5. Step 5 — Cook peas and serve up
   Meanwhile, cook the peas in the pan of boiling water for 2 mins or until tender. Drain. Using a potato masher, lightly crush the potato on the tray (see Make it cheesy). Divide the sausages and gravy, smashed potato and peas among plates and enjoy!
6. Step 6 — Make it cheesy
   If you have some on hand, scatter grated cheddar over the smashed potato, then pop the tray back in the oven until the cheese is melted and golden.

Allergens

Gluten, Wheat, Sulfit