Bangers and Mash in a Tasty Onion Gravy

Serves 4 adults

Ingredients:
1 small onion - peeled and quartered
1 clove garlic - peeled
2-3 swiss brown mushrooms halved
50g butter
6-8 organic lean-beef sausages - each pricked with a fork several times
500-750g potatoes peeled and cubed (2-3 cm cube)
assorted sliced vegetables (carrots, beans, broccoli florets etc)
600g good quality beef stock
Salt and freshly cracked pepper to taste
2 tbsp cornflour

Preparation:

Place the onion, garlic, mushrooms and butter into the TMX bowl and cook for 3 minutes at 100 degrees, speed 4.

Place sausages in lightly greased varoma dish (ensure they are not covering all of the vents). I normally place 4 along the bottom and four on top of these facing the other direction.

Place vegies in varoma tray (once again check the vents).

Place the chopped potatoes into the rice basket.

Add stock, salt and pepper to the TMX bowl (I am generous with the pepper).

Place the rice basket into the TMX bowl and cook for 10 minutes at varoma temperature on speed 4.

Fit the varoma dish and tray onto the lid. Cook for 20 minutes at varoma temperature on speed 4.

Remove the varoma and rice basket (the sausages and vegies are ready to serve). Carefully remove the TMX lid (fat pools on the lid) and skim any fat from the top of the gravy mix inside the TMX bowl. There isn't generally too much fat if you use lean sausages.

If there is a build up of mushroom in the steamer basket scrape them into the TMX bowl. Add the cornflour and cook for 2 minutes at 100 degrees on speed 4 to thicken the gravy.

Notes:

If your sausages pop out of their skins, just pull the skins completely off before serving.

Variations:

Try filling the steamer basket with tiny scrubbed new potatoes.  They steam really well and taste lovely with the sauce.

To make mash you need to remove the gravy and rinse the TMX bowl (don't fuss too much about it though). Check that the potatoes are cooked until almost falling apart. If they are not cooked enough add them into your bowl with some milk and cook a little longer. If they are fully cooked add your butterfly, potatoes, some milk and a dob of butter. Mix on speed 3 until they reach your desired consistency.

Steam homemade meatballs or small rissoles for an easy variation. Jamie Oliver makes quick meatballs by squeezing out blobs of meat from quality spiced sausages. He says life is too short to roll them into neat little balls and he likes them looking "rustic". I really love Jamie!

Photos:

View photos on my blog here.