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Sausages and champ recipe
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7 ratings
An Irish classic, creamy champ and sausages are a must-make if you're wanting a simple, wallet-friendly midweek meal. Serve alongside fresh, vibrant greens and a generous serving of flavoursome gravy. See method
Ingredients
- 1 tbsp olive oil
- 3 onions, finely sliced
- 4 baking potatoes, peeled and chopped
- 250g fresh greens, thick stems discarded, leaves shredded
- 2 tbsp plain flour
- 1 vegetable stock pot, made up to 500ml
- 8 pork sausages
- 150g 50% less fat crème fraîche
- 3 spring onions, trimmed and finely chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
2215kj
530kcal
27%
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Fat
24g
34%
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Saturates
9g
45%
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Sugars
14g
16%
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Salt
2.4g
40%
of the reference intake
Carbohydrate 59.4g
Protein 21.1g
Fibre 7.5g
Method
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Heat the oil in a frying pan over a medium heat and fry the onions for 15-20 mins, stirring, until golden and caramelised. Add a splash of water if the onions start to catch.
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Boil the potatoes for 15-20 mins until very tender and a fork goes into them very easily. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender.
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Sprinkle the flour over the onions and stir in until it disappears. Gradually add the stock, stirring, until combined. Bring to a simmer, then bubble gently for 10 mins until thickened. Preheat the grill to high.
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Grill the sausages for 8-10 mins, turning a few times, until golden brown and cooked through.
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Drain the potatoes and leave to steam-dry in the colander for 1 min before tipping back into the pan. Mash well, then fold in the crème fraîche and spring onions; season.
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Divide the champ between plates and top with the sausages and greens. Transfer the onion gravy to a warmed jug and serve alongside for everyone to help themselves.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Sausage recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.