Snags and Mash

🧂 Ingredients

• 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 sautéing.)
• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 25 minutes
2. 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 71°C (160°F). Once cooked, remove the sausages from the pan and set aside on a plate, keeping them warm.

   ⏱️ 15 minutes
3. 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.

   ⏱️ 15 minutes
4. 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.

   ⏱️ 1 minute
5. 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.

   ⏱️ 8 minutes
6. 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.

   ⏱️ 5 minutes
7. 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.

💡 Pro Tips

• ✓For extra flavour in your mash, add a pinch of nutmeg or a dollop of sour cream.
• ✓Don't rush the caramelization of the onions; it's key to a flavourful gravy.
• ✓If you prefer a smoother gravy, you can strain it after thickening, but leaving the onions in adds texture and flavour.
• ✓This dish is a beloved Australian comfort food, perfect for a hearty family meal.

🔄 Variations

• 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.

🥗 Nutrition

Per serving