Pork bangers with creamy mashed potatoes and mushroom sauce

Name: Pork bangers with creamy mashed potatoes and mushroom sauce
Yield: 4 servings
Cuisine: South African
Ingredients: 1 pack pork bangers; 1/2 punnet portobello mushrooms; 6 medium potatoes, peeled and chopped into small cubes; To taste salt; To taste freshly ground black pepper; 2 large garlic cloves; 1 teaspoon corn starch; olive oil to fry; 150 ml milk; knob butter; 1 cube chicken stock; 5 dried porcini mushrooms

Dominique Solomon @cook_7578122

Cape Town, South Africa

I love this meal as a quick and easy comfort food dish. Perfect for those days when all you feel like is some good old pub grub.

Dominique Solomon @cook_7578122

Cape Town, South Africa

I love this meal as a quick and easy comfort food dish. Perfect for those days when all you feel like is some good old pub grub.

Saved

Ingredients

4 servings

1 packpork bangers
1/2 punnetportobello mushrooms
6medium potatoes, peeled and chopped into small cubes
To tastesalt
To tastefreshly ground black pepper
2large garlic cloves
1 teaspooncorn starch
olive oil to fry
150 mlmilk
knobbutter
1 cubechicken stock
5dried porcini mushrooms

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Steps

1

Fry the pork bangers for 15 minutes in a little olive oil
2

Peel and chop the potatoes into small cubes and boil in a pot of lightly salted water for 20-25 minutes on a high heat until the potatoes are very soft.
3

Mash the potatoes add a knob of butter, milk, season to taste and mix to combine.
4

To make the mushroom sauce, roughly chop or tear the mushrooms into chunks and add to a pan with a little olive oil. Mince the garlic and add to the pan. Saute until golden brown and caramelized. In a small bowl add the dried porcini mushrooms with a little hot water. After 10 minutes, add the cornstarch with the chicken stock to this small bowl and add to the pan of mushrooms. This slurry will thicken the sauce to a gravy consistency.
5

Serve the sauce poured over the pork bangers and mashed potatoes. Enjoy! :)