Melt the butter in a large skillet or pot over medium heat.

Add the sliced sausages and cook until nicely browned, about 5-7 minutes. Remove sausages from the skillet and set aside, leaving any drippings in the pan.

If using, add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and dried herbs (if using) and cook for another minute until fragrant.

Add the uncooked rice to the skillet and stir for 1-2 minutes, toasting it slightly.

Pour in the vegetable broth or water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

While the rice cooks, in a small bowl, whisk together the mayonnaise with a splash of water (about 1-2 tablespoons) to thin it slightly. This makes it easier to mix into the rice.

Once the rice is cooked, return the cooked sausages to the skillet. Stir in the thinned mayonnaise mixture and half of the grated cheese. Mix everything gently until well combined and creamy.

Season with salt and black pepper to taste. Sprinkle the remaining grated cheese over the top, cover for a minute or two until melted, then serve hot.