This recipe first appeared in Food magazine issue 76.
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Ingredients
Champ
Brown onion gravy
Method
1.To make the gravy, heat the butter and oil in a medium-sized pan. When they are sizzling, add the sliced onions and cook them, stirring often, until they are a dark golden colour – about 10 minutes over a gentle heat.
2.When the onions are evenly coloured, add the brown sugar and continue to cook the onions until they are a rich caramel colour. Add the flour and stir the gravy mixture to combine.
3.Gradually add the stock, stirring continuously to make a lump-free sauce. Add the Worcestershire sauce and set the gravy aside.
4.While the onions are browning, grill the sausages and make the champ. Place the potatoes in large pan filled with water to cover them. Bring the water to the boil and cook the potatoes for 20 minutes, or until they are tender.
5.Drain the potatoes well and place the pan of potatoes over a very low heat to allow the potatoes to dry – 1-2 minutes. Heat the milk and spring onions gently in a pan until the milk is warm.
6.Mash the potatoes with a fork or masher with the salt and butter until smooth, then stir in the milk and spring onion and season with the freshly ground black pepper. Serve with a dab of the extra butter and the cooked sausages topped with the onion gravy.
