A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Sausages with Champ Mash

Sausages with Champ Mash and Caramelised Shallot Gravy. Champ is an Irish dish of mashed potatoes with spring onions and goes down really well with sausages.

Sausages with Champ Mash and Caramelised Shallot Gravy

But sausage and mash (or bangers and mash as it's also called) also needs a good onion gravy; I used shallots seeing as I had a lot of them that needed to be used. 

I'm going to show you how to make Champ and Caramelised Shallot Gravy.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sausages, champ mash, shallot gravy, how to make champ mash
dinner, sauces
Author: Jan Bennett


Sausages with champ mash and a caramelised shallot gravy - delicious!
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min


For the Champ Mash
  • 8 medium-sized floury potatoes, such as Maris Piper, King Edwards or Desiree
  • 6 large spring onions - finely sliced
  • 300ml full-fat milk
  • 75g butter
  • salt
  • For the Shallot Gravy:
  • 10 shallots
  • butter and olive oil for frying
  • 2 tablespoons of flour
  • make up 300ml hot chicken stock
  • a good glug of red wine


  1. Peel and quarter the potatoes. Put them in a large pan of cold, salted water and bring to a boil with a lid to partly cover. Simmer for 20-25 minutes until the potatoes are just cooked.
  2. Drain the water from them, cover the pan and let it sit in a warm place for about three minutes, this will allow the potatoes to become soft and completely cooked.
  3. Wash and finely chop the spring onions.
  4. In a small saucepan put the milk and a good amount of butter (about 75g) and bring to a boil.
  5. Put the chopped spring onions into the boiling milk, then remove from the heat and leave to infuse for about one minute.
  6. Mash the potatoes well and stir in the milk and onions until everything is smooth. Check for seasoning and keep warm till you're ready to serve.
Shallot Gravy
  1. Finely slice the shallots. Now add a knob of butter and a little olive oil to a frying pan and fry them over medium heat.
  2. You need to cook them slowly until they are nicely caramelised and are a good even brown colour.
  3. This will take about 20 minutes. Don't try to rush as it’s essential to give the gravy both its deep brown colour and sweet flavour - you don't want the gravy to taste of raw onion.
  4. When you are satisfied with the colour of the onions, sprinkle over 2 tablespoons of flour and stir round to absorb any cooking fat and juices.
  5. Add a good glug of red wine. Add a few freshly picked thyme leaves (lemon thyme is good if you have it) and mix well together while the alcohol evaporates.
  6. Now add about 200ml of the stock. Don't add it all at once, you can always add more later if you think your sauce is too thick.
  7. Stir well, and simmer the gravy for 10-15 minutes. When the gravy is done stir in a knob of cold butter and season to taste with freshly ground black pepper.
  8. Serve both the champ and the shallot gravy with good quality sausages.
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  1. LOoks delicious as always Jan! We're having sausages today for dinner, albeit prepared in a different way. Have yu tried Porkinson's Suffolk Ale & Herb? They're fabulous. Our new favourite!

  2. Yum. Took me right back to my youthful days in N. Ireland as champ was regularly on the menu. I've tried it a few times since then but I donno....the scallions (spring onions) just never seemed right so I guess cutting them from cold and adding them to the mash was not the way to go.

    Your method may get a try someday but I'm off to Florida for the winter in a few days and they just don't have decent potatoes, IMO.

  3. Jan, I don't need to tell you that that's a meal right after my own heart, do I!?

  4. Sausage and mash!! There's a British pub on campus that makes this dish but haven't been able to try it out yet. I bet your version tastes much better though!

  5. Bangers, mash and gravy must be one of my favorite comfort meals around. I had a dietitian once who said that it is always a good thing to put something chewy or crunchy in your mashed potatoes so that it is not just food gliding down your throat but that you are actually aware of eating something. That is why we always make champ and not regular mash!!

  6. Looks delicious Jan. The gravy looks rich and very tasty.

  7. Oh My God...I want this now...don't care that it's brekkie time.

  8. Oh, Jan, I am totally drooling! This looks amazing and comforting.

  9. That is an amazing way to cook with sausages! Thanks for sharing :)

  10. O I love a good dish with sausages! I recently made my own so this dish might just be perfect to make! Love it!

  11. This looks delicious, and what a great idea to add spring onions to mashed potatoes. Whoever said British food was no good needs to get their palette checked.

  12. I nearly attacked my screen when I saw that dish Jan. it looks so darn good I can't stand it. Can you please send some my way? Please:)

    P.S. In case it slipped my "feeble" mind, Jan. Your blog looks GREAT!!!

  13. This is such a comforting dish Jan right down to the Champ potatoes.


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