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Sausages and champ mash with eschalot gravy
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Whip up a tasty sausage and champ dish for a satisfying dinner.
Ingredients:
  • 1.5kg potatoes (such as pontiac or desiree), peeled, chopped
  • 60ml thickened cream
  • 46.80 gm Dijon mustard
  • 150g unsalted butter
  • 4 spring onions (pale part only), finely chopped
  • 18.20 gm olive oil
  • 20.00 ml plain flour
  • 12 pork chipolata sausages (or 8 regular thin pork sausages)
  • 8 eschalots (200g total), thinly sliced
  • 125ml red wine
  • 375ml beef stock
  • Flat-leaf parsley leaves, to garnish
Instructions:
  • Boil potatoes in seasoned water until tender (12-15 minutes). Drain and return to pan. Add cream, 1 tablespoon mustard, and 120g butter. Mash until smooth. Mix in onion, season, cover, and keep warm.
  • Heat oil in a large pan over medium-high heat. Use a skewer to prick sausages. Cook for 6-8 minutes, turning occasionally, until sausages are cooked through and nicely browned. Keep warm in a 160°C oven on a tray.
  • Remove excess oil from pan, then place it over medium heat. Sauté eschalot until soft, approximately 5 minutes. Add flour and stir for 30 seconds. Pour in wine and stock, bring to a boil, then simmer on medium-low heat for 10 minutes until thickened. Whisk in the rest of the mustard and butter until fully blended. Serve sausages on top of mashed potatoes, pour the gravy on top, and garnish with parsley before serving.

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