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Campfire Basics - Bangers and Mash

Massive thanks to Jonty deKlerk for the intro and outro animations https://jontydeklerk.com/ Gear: • Grill I used for the snags: https://www.ozbraai.com.au/product/st... • My favourite knife - https://www.ozbraai.com.au/product/7-... • My mugs - https://www.firetofork.net/product-pa... • Fire pits - https://www.redroads.com.au/collectio... • Non-stick pan - https://t.cfjump.com/68623/t/64164?Ur... • Awesome big grill - https://www.ozbraai.com.au/product/st... Awning: https://www.thebushcompany.com.au/pro... My other favourite gear can be found here: www.firetofork.net/gear Book details: https://exploringedenbooks.com/harry-... 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) If you want to keep following my adventures, jump over to Instagram   / firetofork   (@firetofork) Facebook   / firetofork   Please hit that like and subscribe button, it all helps!