Caerphilly Cheese Mash with Welsh Pork Sausages and Leek Gravy
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Ingredients
- 8 pork sausages
- 700 g potatoes
- 100 g caerphilly cheese
- 30 g butter
- 50 ml whole milk
- 2 leeks, sliced
- 300 ml beef stock
Nutrition (per serving)
- Calories
- 633 kcal
- Protein
- 26.7 g
- Carbohydrate
- 41.5 g
- of which sugars
- 5.2 g
- Fat
- 38.8 g
- of which saturates
- 17.6 g
- Fibre
- 6.6 g
- Salt
- 3.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grill or fry the pork sausages for 15-18 minutes, turning occasionally, until browned all over and cooked through with no pink remaining.
- 2
Meanwhile, peel and boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and whole milk. Crumble in the caerphilly cheese and stir through until melted.
- 3
For the gravy, soften the sliced leeks in a little butter for 8 minutes, then pour in the beef stock and simmer for 8 minutes until slightly thickened.
- 4
Pile the caerphilly mash onto plates.
- 5
Top with the sausages.
- 6
Spoon over the leek gravy and serve.
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