A VERY special $5 meal, for two

My half-Friesian boyfriend has a certain nack for spotting a bargain. And today, it was Barossa Weisswurst Sausages. The sausages were reduced to clear, and coming from "Australia's Most Awarded Smallgoods Maker" I'm pretty sure $2 for three sausages was a good deal.

I don't eat bangers and mash very often, but these sausages were very tasty and definitely lighter than your average pork sausage. I didn't have that "after-sausage-oil-slick" that turned me off sausages until I found the gourmet selection.

Here is my recipe for a very special (and cheap! dinner for two).

- 3 Barossa Wiesswurst Sausages
- 2 brushes potatoes
- 1 onion, sliced.
- Olive Oil
- Butter
- Soy Milk (or Cows)
- Seasoning
- Regular gravox

Peel potatoes, chop and boil. Heat frypan on medium heat, add around 2 tbsp of oil. Add onions and stir until onion slices have separated. Add sausages to the pan. One great thing about these sausages is that they are blanched, so all you are really doing is adding some flavour and making them look gorgeous and brown.

Once potatoes are soft, strain and mash until smooth. Set aside until snags are ready.

Make the gravox to your liking. I thought I liked it thick, until I had it thin. Now I love it thin!

Once the sausages are ready, turn the heat back on the potatoes and add a dash of milk and a tbsp of butter, salt & pepper to taste.

And, voila! Very special bangers and mash.