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Hot Bangers and Mash with Onion Gravy and Peas

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

25.8g

Energy (kJ)

3158kJ

Energy (kcal)

756kcal

Carbohydrate incl. fibre (g)

53.0g

Carbohydrate excl. fibre (g)

44.3g

Sugar (g)

8.9g

Fibre (g)

8.7g

Fat (g)

49.2g

Saturated fat (g)

15.8g

Unsaturated fat (g)

30.6g

Monounsaturated fat (g)

22.2g

Polyunsaturated fat (g)

8.4g

Trans fat (g)

2.2g

Cholesterol (mg)

88mg

Sodium (mg)

1368mg

Salt (g)

3.42g

Vitamin A (IU)

2191IU

Vitamin C (mg)

56.9mg

Calcium (mg)

111mg

Iron (mg)

4.18mg

Potassium (mg)

1309mg

Total

103.2g

12634kJ

3023kcal

212.1g

177.4g

35.8g

34.7g

197.0g

63.3g

122.4g

88.6g

33.8g

8.9g

350mg

5471mg

13.67g

8764IU

227.5mg

443mg

16.71mg

5234mg

For the Sausages and Onion Gravy

  • 8 sausages
  • 2 onions, sliced
  • 10 ml Robertsons Masterblends for Braai Spicy Shisanyama
  • 5 ml English mustard
  • 900 ml water
  • 1 Knorr vegetable stock pot
  • 10 ml margarine
  • 10 ml flour

For the Mash

  • 1 kg potatoes, peeled and chopped into equal sized cubes
  • 50 g margarine
  • 100 ml milk

To Serve

  • 300 g frozen peas
  • 10 ml Robertsons mint