Kanga Banga's & Mash served with port pepper gravy.

A fabulous twist on an old favourite recipe

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!