Ingredients
1 kg thick sausages
2 brown onions, finely sliced
2 teaspoons crushed fresh garlic
12 button mushrooms, sliced
3 middle rashers bacon , rind removed and chopped
⅓ cup powdered brown onion and garlic gravy mix
2 ½ cups water
½ cup roughly chopped parsley
1 kg potatoes mashed, to serve
500 g frozen peas, steamed, to serve
Method
- Heat a large frying pan, an electric frying pan is ideal. Sear the sausages until well browned, then remove and set aside. Add 1 tablespoon olive oil to the pan with onions and garlic. Cook over low heat for 5 min, stirring often.
- Add mushrooms and the bacon and cook for a further 5 min. Pour over the gravy mix combined with water and stir until mixture boils and thickens slightly.
- Return sausages to the pan, reduce heat and cover. Simmer for 20 min or until sausages are cooked through. Remove the lid and reduce the gravy slightly. Add parsley and serve sausages with mashed potato and green peas.