Mains
Cheesy Buttery Mash with Sausages in Onion Gravy
Prep 20 mins. /Cook 35 mins.
serves 4
Easy
Cheesy Buttery Mash with Sausages in Onion Gravy
Method
Cheesy Buttery Mash
- Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20 - 25 minutes or until fork tender.
- Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter.
- Gradually add milk, beating with a wooden spoon until smooth. Stir in cheese and season with salt and pepper. Serve topped with remaining butter.
Sausages in Onion Gravy
- Heat oil in a large frying pan over medium-high heat. Cook sausages, turning frequently until golden and cooked through, around 8 - 10 minutes depending on the size. Transfer sausages to a plate and set aside.
- Reduce heat to medium and add onion and garlic. Stir occasionally until onion has softened and collapsed. Stir in flour and cook for a further minute.
- Add stock, stirring into the onion mixture. Bring to the boil, stirring constantly until thickened. Return sausages to pan and season to taste.
- Serve sausages and onion gravy over cheesy buttery mash and green peas.
More Tips
- Choose a potato that’s good for mashing, such as Sebago or Desiree.
- Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam.
- For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.
- Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add a few tablespoons of milk and butter to restore the smooth texture.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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