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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
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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.
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.
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.
Grill the sausages for 8-10 mins, turning a few times, until golden brown and cooked through.
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.
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.
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