Champ with Smoked Sausage and Onion Gravy
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Ingredients
- 800 g floury potatoes, peeled and chopped
- 6 spring onions, sliced
- 150 ml whole milk
- 50 g butter
- 8 pork sausages
- 1 onion, finely sliced
- 300 ml beef stock
- 15 g plain flour
Nutrition (per serving)
- Calories
- 640 kcal
- Protein
- 22.3 g
- Carbohydrate
- 52.4 g
- of which sugars
- 7.7 g
- Fat
- 37.4 g
- of which saturates
- 16.7 g
- Fibre
- 6.8 g
- Salt
- 2.88 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 sausages for 12-15 minutes until cooked through with no pink remaining.
- 2
Melt half the butter in a pan and cook the onion for 12-15 minutes until deep golden, then stir in the flour and beef stock and simmer for 5 minutes until thickened.
- 3
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the remaining butter and milk.
- 4
Warm the spring onions in the milk before mashing, or stir them raw through the finished mash.
- 5
Serve the champ with the sausages and onion gravy.
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