Kanga Banga's & Mash served with port pepper gravy

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!

Kanga Banga's & Mash served with port pepper gravy