Kawungan Quality Meats

Great Quality, Great Meat

2 – BBQ thin Pork sausages with creamy mash, onion gravy and buttered vegetables

Thin pork sausages with creamy mash and onion gravy

Recipe 2 from 5 Trays for $60

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Ingredients Method

Ingredients

1 pack KQM thin pork sausages
1 kg yellow flesh potatoes peeled
150 ml cream
40 gm butter
Salt to taste
1 lg brown onion peeled and thickly sliced
300 ml gravy made up as per directions on pack
Steamed mixed vegetables of your choice

Method

Making the perfect mash

- Cut peeled potatoes in ½ or ¼ depending on size
- Cook in well salted water
- Cook only until just cooked through and drain well, over cooking will make your mash gluey and wet
- Return saucepan to low heat and add cream when it simmers add potato and start to mash then add butter and complete mashing adding salt to taste
Cook sausages as preferred (pan or BBQ)
Sauté onion in a small amount of vegetable oil over medium heat until soft, then add gravy and reserve
Steam and toss in butter the vegetables of your choice
Serve and enjoy

Cooking Cattlemans Cutlets

Darren, Heather & Georgia came into the shop and asked how to cook one of the thick steaks. I told them to: Pre heat the oven to 180°c while this was heating to salt pepper and olive oil the steak and sear in a hot pan or bbq. Once all sides of the steak were