์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Snags and Mash
A comforting Australian classic featuring juicy beef sausages served alongside creamy mashed potatoes and a rich, homemade onion gravy.
๐ง ์ฌ๋ฃ
- 8 Beef sausages(Good quality, thick-cut beef sausages are recommended for best flavour and texture.)
- 1kg Potatoes(Maris Piper, Yukon Gold, or Russet potatoes work well for mashing.)
- 80g Unsalted butter(For richness in the mash and for sautรฉing.)
- 100ml Whole milk(Warmed slightly for a smoother mash. You can substitute with cream for extra richness.)
- 3 Brown onions(Medium-sized, thinly sliced.)
- 400ml Beef stock(Good quality beef stock or cubes dissolved in hot water.)
- 2 tbsp Plain flour(To thicken the gravy.)
- 1 tbsp Vegetable oil(For frying the sausages and onions.)
- to taste Salt
- to taste Black pepper(Freshly ground is best.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the mashed potatoes: Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes, or until fork-tender. Drain the potatoes thoroughly in a colander, returning them to the hot, empty pot for a minute to allow any excess moisture to evaporate.
โฑ๏ธ 25 minutes - 2
While the potatoes are cooking, prepare the sausages: Heat 1 tbsp of vegetable oil in a large, non-stick frying pan over medium-high heat. Add the beef sausages and cook for 12-15 minutes, turning regularly, until they are browned all over and cooked through. The internal temperature should reach 71ยฐC (160ยฐF). Once cooked, remove the sausages from the pan and set aside on a plate, keeping them warm.
โฑ๏ธ 15 minutes - 3
Make the onion gravy: Reduce the heat of the frying pan to medium-low. Add the thinly sliced onions to the pan with any residual sausage fat. Cook gently for 10-15 minutes, stirring occasionally, until the onions are softened and beginning to caramelize to a rich golden-brown colour. Be patient, as this develops the flavour.
โฑ๏ธ 15 minutes - 4
Sprinkle the 2 tbsp of plain flour over the softened onions. Stir continuously for 1 minute to cook out the raw flour taste, ensuring it's evenly distributed.
โฑ๏ธ 1 minute - 5
Gradually pour in the 400ml of beef stock, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer gently for 5-8 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Season with salt and freshly ground black pepper to taste.
โฑ๏ธ 8 minutes - 6
Finish the mashed potatoes: Add the 80g of butter and 100ml of warmed milk to the drained potatoes in the pot. Mash with a potato masher or ricer until smooth and creamy. Season generously with salt and pepper. If the mash seems too stiff, add a little more warm milk.
โฑ๏ธ 5 minutes - 7
Serve: Plate a generous portion of the creamy mashed potatoes. Arrange two sausages on top of or alongside the mash. Ladle the rich onion gravy generously over the sausages and mash. Serve immediately.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra flavour in your mash, add a pinch of nutmeg or a dollop of sour cream.
- โDon't rush the caramelization of the onions; it's key to a flavourful gravy.
- โIf you prefer a smoother gravy, you can strain it after thickening, but leaving the onions in adds texture and flavour.
- โThis dish is a beloved Australian comfort food, perfect for a hearty family meal.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use lamb or pork sausages for a different flavour profile.
- Add a handful of frozen peas to the boiling potatoes during the last 3 minutes of cooking.
- For a richer gravy, use red wine instead of some of the beef stock.