KANGA BANGAS AND MASH
HOW TO COOK IT
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Heat olive oil in a medium saucepan over a medium heat. Add onion and cook for 5 minutes, or until soft. Add plain flour, stirring until well combined. Increase heat to high, add sugar, vinegar, thyme and seasoning, cooking for 2 minutes. Pour over beef stock, bring to the boil and cook for 5-10 minutes, until gravy thickens. Grill or pan-fry sausages for 10 minutes, or until cooked, whilst gravy thickens. Serve kangaroo sausages with mash, onion gravy and peas or steamed greens.
WHAT YOU'LL NEED
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8 Kanga sausages
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2 tablespoons olive oil
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2 large red onions, sliced
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2 teaspoons plain flour
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2 tablespoons brown sugar
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1 tablespoon balsamic vinegar
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1 tablespoon thyme leaves, chopped
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2 cups (500ml) beef stock
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Sea salt and freshly ground black pepper
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To serve
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Mash
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Peas or steamed greens
Find it at: http://k-roo.com.au/recipes/kanga-bangas-mash