Bangers and Garlic mash

Here’s another winter warmer, with a real rustic feel, goes down well with a nice soft red wine (Merlot)! 
Have a great Mother’s day for Sunday (in Australia anyway) and don’t forget for more recipes go to;
http://www.somethingfromnothing.com.au

 

Bangers & Garlic Mash         Serves 8
Ingredients
Bangers
750g cooked sausages
200g bacon, rind removed & diced
1 large jar pasta sauce
1 825g tin tomatoes
2 large carrots, peeled & sliced
1 large brown onion, peeled & cut into wedges
3 cloves garlic, peeled and roughly chopped
1 tablespoon beef stock powder, to taste
½ cup frozen peas
Mash
2½ kg peeled potatoes
2 cups milk
2 tablespoons butter
White pepper, to taste 
2 tablespoons Garlic salt
Method
Bangers: Cut sausages in half or thirds. Place all of the above ingredients, (except peas) into a slow cooker and cook on low for 6 hours. In the final hour add and stir through peas. Alternatively place into a large, deep baking dish, cover well and cook in a preheated oven on 180c for 2 hours.
Mash: Boil potatoes until completely cooked. Drain then pour in milk. Using a potato masher or an electric cake mixer (high setting), mash potatoes thoroughly. Add more milk if required. Fold through butter, season with pepper, to taste and Garlic salt.
Tip; after a BBQ, freeze any left over sausages, ready for when you need them for your bangers & mash; thaw before use!