LEE KUM KEE
Recipes

Bangers and Mash

Ingredients

Sausages of choice (gluten free if preferred) 8
Potatoes, peeled and cut into similar size chunks 750g
Milk or non-dairy milk  6Tbsp
Lee Kum Kee (Professional) Chilli Garlic Paste  2Tbsp

Sauce Mix

Gravy:
Lee Kum Kee (Professional) Gluten Free Oyster Sauce  3Tbsp
Vegetable oil  2Tbsp
Red onions, peeled and sliced 2
Flour (use gluten free if preferred)  2Tsp
Low salt vegetable or beef stock  40ml 
Balsamic vinegar  1Tbsp

Method

1 Cook the potatoes in boiling salted water until tender, drain and mash with the milk and Lee Kum Kee (Professional) Chilli Garlic Paste . Keep warm.
2 While the potatoes are cooking begin to make the onion gravy, and put the sausages under a grill to cook.
3 Heat the oil in a large frying pan, add the onions and cook over a medium heat for 10-12 minutes until golden. Stir in the flour then gradually add the stock, Lee Kum Kee (Professional) Gluten Free Oyster Sauce and balsamic vinegar. Simmer 2-3 minutes.
4 Remember to turn the sausages whilst cooking. Serve with the mashed potatoes (with butter on top if preferred) and the red onion gravy.
Serves   2-4 
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