Sausages with Champ Mash

Sausages with Champ Mash and Caramelised Shallot Gravy. Champ is an Irish dish of mashed potatoes with spring onions and goes down really well with sausages.

But sausage and mash (or bangers and mash as it's also called) also needs a good onion gravy; I used shallots seeing as I had a lot of them that needed to be used. 

I'm going to show you how to make Champ and Caramelised Shallot Gravy.

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sausages, champ mash, shallot gravy, how to make champ mash

dinner, sauces

English

Author: Jan Bennett

CHAMP MASH AND CARAMELISED SHALLOT GRAVY

Sausages with champ mash and a caramelised shallot gravy - delicious!

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

For the Champ Mash

• 8 medium-sized floury potatoes, such as Maris Piper, King Edwards or Desiree
• 6 large spring onions - finely sliced
• 300ml full-fat milk
• 75g butter
• salt
• For the Shallot Gravy:
• 10 shallots
• butter and olive oil for frying
• 2 tablespoons of flour
• make up 300ml hot chicken stock
• a good glug of red wine

Instructions

Champ

1. Peel and quarter the potatoes. Put them in a large pan of cold, salted water and bring to a boil with a lid to partly cover. Simmer for 20-25 minutes until the potatoes are just cooked.
2. Drain the water from them, cover the pan and let it sit in a warm place for about three minutes, this will allow the potatoes to become soft and completely cooked.
3. Wash and finely chop the spring onions.
4. In a small saucepan put the milk and a good amount of butter (about 75g) and bring to a boil.
5. Put the chopped spring onions into the boiling milk, then remove from the heat and leave to infuse for about one minute.
6. Mash the potatoes well and stir in the milk and onions until everything is smooth. Check for seasoning and keep warm till you're ready to serve.

Shallot Gravy

1. Finely slice the shallots. Now add a knob of butter and a little olive oil to a frying pan and fry them over medium heat.
2. You need to cook them slowly until they are nicely caramelised and are a good even brown colour.
3. This will take about 20 minutes. Don't try to rush as it’s essential to give the gravy both its deep brown colour and sweet flavour - you don't want the gravy to taste of raw onion.
4. When you are satisfied with the colour of the onions, sprinkle over 2 tablespoons of flour and stir round to absorb any cooking fat and juices.
5. Add a good glug of red wine. Add a few freshly picked thyme leaves (lemon thyme is good if you have it) and mix well together while the alcohol evaporates.
6. Now add about 200ml of the stock. Don't add it all at once, you can always add more later if you think your sauce is too thick.
7. Stir well, and simmer the gravy for 10-15 minutes. When the gravy is done stir in a knob of cold butter and season to taste with freshly ground black pepper.
8. Serve both the champ and the shallot gravy with good quality sausages.

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