Sausages, Cheesy Mash Potato and Onion Gravy Recipe
The classic sausage and mash potato with a major upgrade. Added cheese to the mashed potatoes and onion gravy side to the sausages. Delicious!?
Preparation time: 20 minutes || Cooking time: 20-25 minutes
- Sausages: 8 large
For the mashed potatoes:
- Potatoes: 750gm
- Carrots: 200gm
- Milk: 125ml
- Cheese: 50gm (any cheese would work)
- Salt and pepper to taste
For the gravy:
- Butter: 20gm
- Onion: 1
- Garlic: 1 clove
- Sweet paprika: a quarter teaspoon
- Tomato puree: 1 teaspoon
- Beef stock: 450ml
- Worcestershire sauce: 2 teaspoons
- Soy sauce: 1 teaspoon
- Cornflour: 1 tablespoon
First, peel and cut into small chunks the potatoes, slice the carrots, slice the onion and crush the garlic clove.
Preheat the oven to 200 degrees Celsius. Roast the sausages in the oven on a baking tray, for 20 to 25 minutes, until golden brown and fully cooked.
Meanwhile, boil the potatoes for 15-20 minutes, until they become mushy, drain and set aside for a moment. Separately, boil the carrots for 15-20 minutes until they too become tender.
Mix the potatoes with butter, milk and cheese until it all homogenizes.
Back to the carrots, drain them and blend until smooth, then mix the carrot puree with the mashed potatoes. Mix well.
For the gravy, heat the butter over medium heat, add the onion and garlic and saute until golden brown and soft, then add the paprika and tomato puree, stir well and add the Worcestershire sauce and the soy sauce. Bring everything to the boil, then blend the cornflour with 1 tablespoon of water and add it to the pan. You're done.