Рет қаралды 39,328
Massive thanks to Jonty deKlerk for the intro and outro animations
jontydeklerk.com/
Gear:
• Grill I used for the snags: www.ozbraai.co...
• My favourite knife - www.ozbraai.co...
• My mugs - www.firetofork...
• Fire pits - www.redroads.c...
• Non-stick pan - t.cfjump.com/6...
• Awesome big grill - www.ozbraai.co...
Awning: www.thebushcom...
My other favourite gear can be found here: www.firetofork.net/gear
Book details: exploringedenb...
Recipe (serves 4)
Ingredients:
• 8 potatoes (charisma or russet)
• 1 onion
• 4 large pork sausages
• 1 cup peas
• 6 tbspn butter
• 1 tbspn plain flour (gluten free flour works too)
• 1 cup beef stock
• ¼ cup milk
• 1 egg (optional)
Directions:
• Boil your potatoes in a pot with 1 tbspn salt in the water. Remove when they fall apart when poked (about 20 min)
• Slice the onion and add it to a pan with 2 tbspn butter, occasionally stir on medium heat until browned.
• Grill the sausages on medium heat for around 15 min, turning regularly, ensuring you don’t blacken them.
• Once the onion is browned, add 2 more tbspn butter, melt and stir in 1 tbspn flour for 3-4 min to ensure the flour is cooked.
• Add the stock to the onions, combine and let simmer for 5 min.
• Once the potatoes are soft, strain them and return them to the pot, then add 2 tbspn butter, the milk and mash until smooth. Add salt to taste. (Optional) once smooth, crack one egg in and combine quickly.
• Serve with hot peas and the onion gravy on top.
Cooking items required:
• Grill
• Potato masher or whisk
• Fry pan/skillet
• Medium pot or billy
• 2nd small pot (if you’re using frozen peas)
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