• QUICK FACTS
• Preparation Time:
  15 mins
• Cook Time:
  30 mins
• Serves:
  4-5

• INGREDIENTS
• 4-5 potatoes peeled and quartered
• 60 g butter (OR margarine)
• 50 ml milk
• 2 ml salt for seasoning
• 2 ml pepper for seasoning
• 50 ml oil
• 1 onion chopped
• 3 celery sticks thinly sliced
• 800 g pork bangers
• 1 pouch ROYCO® Mushroom wet Pour Over Sauce
• 10 ml parsley chopped

• • METHOD
  • Place the potatoes in a pot, cover with cold, salted water and bring to the boil. Simmer until completely soft, approx. 20-30 min. Drain then mash, while hot, with butter and milk. Season with salt and pepper.
  • Fry the onions in oil until soft, add the celery and continue frying for 2-3 minutes. Remove onions and celery from the pan, set aside.
  • In a little more oil, fry the pork bangers until browned and cooked through.
  • Add the onion and celery to the bangers along with the ROYCO® sauce. Bring to the simmer then remove from the heat.
  • Garnish with chopped parsley and serve with creamy mash and vegetables.

Do not try and make mash in a blender, it will become gluey.