Sausages with Champ Mash

Champ Mash 

What is Champ? It's an Irish dish of mashed potatoes with spring onions (scallions). Good with sausages and caramelised shallot gravy.

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But sausage and mash (or bangers and mash as it's also called) also need a good onion gravy.

I used shallots as I had a lot of them that needed to be used.

You might also like this British Classic Bangers and Mash 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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

dinner, sauces

English

Author: Jan Bennett

Champ Mash with Caramelised Shallot Gravy

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

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

Ingredients

Gravy

• 10 shallots
• butter and olive oil for frying
• 2 tablespoons of plain (all-purpose) flour
• 300ml hot chicken stock made from 1 knorr chicken stock cube
• 3 tablespoons of red wine

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

Instructions

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 nice even brown. This will take about 20 minutes. Don't rush this as it’s essential to give the gravy both its deep brown colour and sweet flavour and you don't want the gravy to taste of raw onion.
3. When you're satisfied with the colour of the onions, sprinkle over 2 tablespoons of flour and stir to absorb any cooking fat and juices.
4. Add the 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.
5. Now add just 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.
6. 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.

Champ

1. Peel and quarter the potatoes. Put them into 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. Put the milk and butter (75g) into a small saucepan with the butter and bring to a boil. Add the spring onions to the boiling milk, then remove from the heat and leave to infuse for about one minute.
4. Mash the potatoes well and stir in the milk and onions until everything is smooth. Check for seasoning and keep warm until you're ready to serve.

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