Kanga Banga's & Mash
served with port pepper gravy. Simple and stylish.
This recipe appears courtesy of
THE OXFORD HOTEL
Chef Costa Hydereos
Ph: 08 8267 2652
Ingredients
- Kanga Banga's (Kangaroo Sausages)
- 1 Sweet Potato
- 1 Potato (large)
- 50g Butter
- Cracked Black Pepper
- Gravy
- Splash of Port
- Rosemary sprigs
Method
Boil and mash both the sweet potato and normal potato with butter and season.
Make
a simple gravy and add a good pinch of cracked black pepper and a
splash of port. Fry Kanga Banga's in pan for 8-10 minutes, or until
just cooked through.
Place mashed potato in the middle of a
large flat plate and arrange the sausages on top of mash. Drizzle port
pepper gravy around the mash to serve. Garnish with a sprig of rosemary.
BON APPETITE!