K-Roo Bangers and Mash

8 Kanga sausages
2 tablespoons olive oil
2 large red onions, sliced
2 teaspoons plain flour
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 tablespoon thyme leaves, chopped
2 cups (500ml) beef stock
Sea salt and freshly ground black pepper
1. Heat olive oil in a medium saucepan over a
medium heat.
2. Add onion and cook for 5 minutes, or until soft.
3. Add plain flour, stirring until well combined.
4. Increase heat to high, add sugar, vinegar, thyme
and seasoning, cooking for 2 minutes.
5. Pour over beef stock, bring to the boil and cook
for 5-10 minutes, until gravy thickens.
6. Grill or pan-fry sausages for 10 minutes, or until
cooked, whilst gravy thickens.
7. Serve kangaroo sausages with mash, onion
gravy and peas or steamed greens.
• Mash, Peas or steamed greens

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