Glampanology

Bangers and Smash with Onion Gravy

Ingredients:

• 6 thin pork chipolatas
• 1 packet of instant mashed potato
• Green veg i.e. broccoli/beans/sugar-snap peas
• 2 heaped teaspoons of Bisto
• half an onion

Method:

Boil some water in a saucepan with a lid. You’ll need one quarter of a pint more than the mash instructions say you need (measure with your handy new measuring device!). Steam the green veg over the water, in a loosely scrunched foil bundle, suspended under the pan lid. It might make your mash have a slight hint of green, but think of all the lovely goodness from the veg that is not being tipped down the drain! Once boiled, set aside the extra quarter pint of water in your Tupperware with the lid on and make the mash with the remainder in the saucepan, following the instructions on the pack. Sit the green veg back on top of the mixed smash and leave to one side with the lid on to keep warm.

Start the sausages frying in a small frying pan and whilst they are on the go, thinly slice the onion. When the sausages are brown, add the onion to the pan and fry for about 10 minutes.

Whilst the onion and sausages are cooking, stir your two teaspoons of gravy granules into the reserved water in the Tupperware and put the lid back on. You’ll want to conserve as much heat in this as possible.

When the sausages are brown on all sides and the onions are cooked, tip the gravy into the frying pan to heat through. When hot, dish up the mash and dollop your lovely sausagey oniony gravy mess on top, sit your green veg on one side and enjoy! Two pan Sausage and Smash, oh yeah!

Variations:

Whilst obviously you can use real potatoes, one thing to remember is that cheating can be good. The cheat essential here is to use instant mash potato. Whilst I would not dream of dishing this up at home, when camping it feels ingenious to make use of such time saving products which are largely unnecessary in daily life. However, if saving time and gas is not on your agenda, you can't beat real mashed spuds.

 

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