Bangers n’ Mash

Bangers n’ Mash

  • 1 Tbsp dried onion
  • 1 packet brown gravy mix
  • 1 Tbsp vegetable oil (1 packet)
  • 5-ounce vienna sausages can
  • 1 1⁄3 cups instant mashed potatoes
  • 2 Tbsp dry milk
  • 2 Tbsp butter powder
  • 1 packet freeze-dried peas

At home:

Pack the onions in a snack size zip top bag, tuck the gravy packet, oil packets and Vienna sausages with it. Put the potatoes, dry milk and butter powder in a quart freezer bag. Add the pea packet along with it.

In camp:

Add the 2 Tablespoons of water to the onion, let set aside for 15 minutes (you can use warm water to speed it up). Bring 3 cups water to a boil, add 1 cup to the pea package, seal tightly. Add 2 cups to the the potato bag, stirring well. Seal tightly and put the potatoes and the peas into a cozy to keep warm.

In the pan add the oil and heat over a medium flame. Drain the sausages and add in, shaking to brown evenly. Add in the onions just after the sausages and cook till all is browned.

Shake in the gravy powder and 1 cup cold water. Stir till bubbling and thickened (it takes about 30 seconds to a minute).

Take off the stove, plate up the potatoes and divide the gravy and sausages. Drain off any remaining water in the peas and then divide.

Serves 2.