Tyrone Sausage and Onion Gravy with Champ
Plump, browned pork sausages smothered in rich onion gravy and served over a mound of buttery champ made with fresh scallions.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •large saucepan
- •frying pan
- •potato masher
- •small saucepan
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 38 g
- carbs
- 58 g
- fibre
- 6 g
- protein
- 24 g
- calories
- 680 kcal
Instructions
- 1
Put the potatoes in a large saucepan of salted water and bring to the boil.
- 2
Simmer for 15 to 20 minutes until completely tender when pierced with a knife.
- 3
Heat the oil in a frying pan and cook sausages over medium heat for 12 minutes until browned.
- 4
Transfer the sausages to a warm plate and leave the fat in the pan.
- 5
Add the sliced onions and cook for 10 minutes until soft and golden brown.
- 6
Stir in the plain flour and cook for 1 minute.
- 7
Gradually pour in the beef stock and Worcestershire sauce, stirring constantly until smooth.
- 8
Simmer the gravy for 5 minutes, then return the sausages to keep warm.
- 9
Warm the milk, butter, and chopped scallions in a small saucepan until melted.
- 10
Drain the potatoes, mash well, then beat in the warm scallion milk until creamy.
- 11
Spoon champ into bowls, top with hot sausages, and ladle over the onion gravy.
Chef's tips
Let the drained potatoes steam dry in the warm pan for two minutes before mashing to ensure light champ. Warming the scallions in the milk takes away their harsh bite while keeping them fresh and aromatic.
Ingredient substitutions
- scallions → finely chopped chives or leeks
- plain flour → cornflour slurred with water for gluten-free gravy
- beef stock → rich vegetable stock or chicken stock
Storage
Store leftover sausages, gravy, and champ in covered containers in the fridge for up to three days.
Reheating
Reheat sausages and gravy in a covered pan over low heat, and warm champ with an extra splash of milk.
Common mistakes to avoid
- •Using cold milk and butter, which makes the champ heavy and gluey.
- •Rushing the onions on high heat, burning them instead of caramelising.
- •Frying the sausages over extreme heat, causing skins to split before cooking through.
Serving suggestions
Cooked Tyrone Sausage and Onion Gravy with Champ?
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