Mount Stewart sausage, onion gravy & champ

Main courses

  • Serves: 6
  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
Scenic lake view at Mount Stewart House, Co.Down, Northern Ireland © Brian Graham

Scenic lake view at Mount Stewart House, Co.Down, Northern Ireland

Ingredients

  • 1kg sausages (local pork and leek)
  • 1kg onions
  • 5gm cracked black pepper
  • 100ml red wine
  • 150g gravy granules
  • 500ml water
  • 1.5kg local potatoes
  • 100g butter
  • 15ml milk
  • 1 bunch scallions/spring onions
  • 5g salt and pepper

Method

  1. Pan fry the sausages for 2-3mins on each side, then place in ovenproof dish, cover with tin foil and cook at 180°C for 40mins.
  2. Place onion and cracked black pepper in pan and cook for 2-3mins then add red wine and reduce for a further 3-4mins.
  3. Add the water and gravy granules and cook for 20mins.
  4. Wash and peel the potatoes and cook until soft with a fork prick.
  5. Mash the potatoes and add butter, milk & seasoning.
  6. Wash and chop scallion/spring onions into small pieces then add to potatoes mixture and mix well.
  7. Place Champ in centre of plate, arrange 3-4 sausages on top of the bed of champ and pour over the onion gravy.