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Sausages And Cheesy Leek Mash Ingredients 6 Lincolnshire sausages 2 large potatoes 2 leeks 50 g unsalted butter 100 ml whole milk 100 g Cheddar 50 g Gouda 20 g Parmesan 2 tbsp cream cheese 1 brown onion 1 tbsp unsalted butter 1 pork stock cube or 500ml pork stock 3 tsp cornflour | Method- Preheat the oven to 180°C. Place the sausages onto a baking tray and cook in the oven for 20 minutes, turning halfway through.
- Peel the potatoes and cut them into quarters, making them a similar size. Fill a medium saucepan with water, season well with salt and add the potatoes. Put the saucepan over a high heat and bring to a boil. Cook for 15-20 minutes. Meanwhile, wash and slice the leeks. Put a frying pan over a high heat and add half of the butter. When it begins to foam add the leeks, season well with salt and pepper and fry for 5 minutes until they soften and begin to caramelise.
- For the gravy, peel and finely slice the onion. Put a small saucepan over a medium heat and add the 1 tbsp of butter. Let it melt and foam then add the sliced onion. Cook for 20-30 minutes over a low heat until well caramelised. Crumble in the stock cube and pour in 500ml of water. Simmer for another 20 minutes until the water has reduced a little. Tip the cornflour into a small bowl and add enough water to stir into a paste. Pour the paste into the stock and stir over the heat until it thickens to a gravy.
- Drain the potatoes, return them to the saucepan and mash well with the remaining 25g of butter and 100ml of milk. When the mash is smooth put it back over a very low heat and grate in the Cheddar, Gouda and Parmesan. Scoop in the cream cheese and fold it all together until the cheese melts and the mash is gooey. Stir through the leeks and season well with salt and pepper.
- Serve a generous portion of mash with the sausages. Top with gravy.
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