Sausages and champ mash with eschalot gravy
- 1.5kg potatoes (such as pontiac or desiree), peeled, chopped
- 1/4 cup (60ml) thickened cream
- 2 tablespoons Dijon mustard
- 150g unsalted butter
- 4 spring onions (pale part only), finely chopped
- 1 tablespoon each olive oil and plain flour
- 12 pork chipolata sausages (or 8 regular thin pork sausages)
- 8 eschalots (200g total), thinly sliced
- 1/2 cup (125ml) red wine
- 1 1/2 cups (375ml) good-quality beef stock (see note)
- Flat-leaf parsley leaves, to garnish
- Step 1 - Cook potato in boiling salted water for 12-15 minutes until tender. Drain, then return to pan with cream, 1 tablespoon mustard and 120g butter. Mash until smooth. Stir in onion and season. Cover and keep warm.
- Step 2 - Meanwhile, heat oil in a large pan over medium-high heat. Prick sausages with a skewer. Fry, turning, for 6-8 minutes until cooked through and browned. Transfer to a tray and keep warm in a 160°C oven.
- Step 3 - Drain all but 1 tablespoon oil from pan and return to medium heat. Cook eschalot and cook for 5 minutes until soft. Add flour, stir for 30 seconds, then add wine and stock. Bring to a boil, then simmer over medium-low heat for 10 minutes until thick. Whisk in remaining mustard and butter until well combined. Serve sausages on mash, pour over gravy and garnish with parsley.