Don’t be a snob. Embrace the salt lick that a can of vienna sausages are. You can cut the sodium back by using lower sodium gravy mix and mashed potatoes, and it actually won’t be overly salty (a can of sausages is under 800 mg).
This is a hybrid meal, using both FBC (Freezer Bag Cooking) method and one pot method to get it cooked quickly.
Dry ingredients.
Ready to cook.
Cooking the onions and sausages.
Making the gravy.
Bangers n’ Mash
- 1 Tbsp dried onion
- 1 packet brown gravy mix (lower sodium can be used)
- 1 Tbsp oil or 1 packet
- 4.6-ounce vienna sausages can
- 1 1⁄3 cups instant mashed potatoes (lower sodium if preferred)
- 2 Tbsp dry milk
- 2 Tbsp butter powder
- 1 cup 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. Pack the peas in a quart freezer bag.
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 in a pot, add 1 cup of the water 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 an FRBC cozy to keep warm.
In the pan add the oil and heat over a medium flame. Drain the sausages, and add them and the onion in, shaking gently, or rolling them with a spoon, to brown evenly.
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 from the peas, and then divide.
Serves 2.
See the video of us making the recipe: