We’re serving up  Nino’s & Joe’s pork sausages for this week’s Monday Meal.

These sausages are addictive; we can’t get enough!

We’ve served them with mashed potatoes and simple gravy.

If the frypan has juices in the bottom, you can make the gravy in the pan when you finish cooking the snags.

We’ve allowed two sausages each for this recipe, but you can cook as many sausages as you want!

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Serves 4

Ingredients

8 sausages
750g yellow-fleshed potatoes
125g butter
¼ cup milk
Salt & pepper

For the gravy:
2 cups chicken or beef bone broth
2 tbsp butter
3 tbsp flour
½ tsp onion powder
½ tsp garlic powder
Salt & pepper

Method

Heat a large frypan over medium heat.

Add sausages and cook, turning every couple of minutes, until they are brown on all sides and cooked through. Cover and set aside.

To make the mash, peel and chop the potatoes, place in a large saucepan, and cover with cold water. Add 2 tsp salt and boil until tender when a fork is inserted.

Drain potatoes, return to pot, and mash potatoes until all the lumps are gone.

Add butter and milk, mash again, then finish mashing with a fork so they are nice and fluffy. If they don’t seem creamy enough or look a little dry, add more butter or milk. Season with salt and pepper to taste.

To make the gravy, melt butter in a saucepan over low heat, add flour and spices, and then whisk well to cook out the rawness of the flour.

Continue whisking while slowly pouring in the broth. Once all broth is incorporated, whisk for a few minutes and season with salt and pepper to taste.

TIP: You can add a chicken or beef stock cube if the gravy doesn’t have enough flavour.