Bangers And Champ Recipe

Cook sausages

Preheat a large skillet over medium heat. Add 2 tbs vegetable oil and 1 tbs butter. When foam subsides, add the sausages in a single layer, spacing them slightly. Cook for 12–14 minutes, turning every 2–3 minutes so they brown evenly and cook through (internal temperature 70°C / 160°F). Reduce heat if they brown too quickly. Remove sausages to a plate and keep warm.

Season

Taste a small piece of sausage (if safe) and season with the 1 tsp salt and 1/2 tsp black pepper mixed in if you prefer additional seasoning; typically sausages are seasoned already so this step is optional.

Boil potatoes

Place potato chunks in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 15–20 minutes depending on chunk size.

Warm milk and butter

While potatoes cook, combine 250 ml milk and 75 g butter in a small saucepan and warm gently until butter melts and mixture is hot but not boiling. This keeps the champ light and prevents cooling the potatoes.

Mash and mix

Drain potatoes well and return to the hot pot over low heat for 30–60 seconds to dry excess moisture. Mash potatoes with a ricer or masher until mostly smooth. Stir in the warm milk-butter mixture gradually until you reach a creamy texture. Fold in the finely sliced spring onions (white and green parts) and season with 1.5 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Stir in optional 2 tbs chopped parsley.

Keep warm

Keep champ covered and warm until ready to plate.

Prepare onions

Peel and slice the large yellow onion very thinly into rings or half-moons. Separate into individual rings. Pat dry with paper towel to remove excess moisture.

Dredge

Combine 50 g flour, 25 g cornstarch, 0.5 tsp salt and 0.25 tsp pepper in a shallow bowl. Toss the onion rings in the flour mixture to coat evenly, shaking off excess.

Fry until crisp

Heat about 3–4 cm (approx. 300–500 ml) vegetable oil in a heavy skillet or saucepan to 175°C (350°F) or until a breadcrumb sizzles on contact. Fry onions in batches so they have room; cook 1–2 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Immediately sprinkle lightly with a pinch of salt. Keep warm in a low oven (100°C / 210°F) if making ahead.

Caramelize onions

Thinly slice the medium yellow onion. In a separate skillet, melt 30 g butter over medium-low heat. Add sliced onion and cook slowly, stirring occasionally, until soft and golden-brown and beginning to caramelize, about 12–15 minutes. Add the minced garlic in the last 1–2 minutes and cook until fragrant.

Build gravy

Stir in 1 tbs flour to the caramelized onions and cook 1–2 minutes to remove raw flour taste. Gradually add 500 ml stock, whisking or stirring constantly to eliminate lumps. Bring to a gentle simmer and let thicken for 4–6 minutes.

Finish and season

Whisk in 1 tsp Worcestershire sauce and 1 tsp Dijon mustard. Season with 0.75 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning. If gravy becomes too thick, add a splash of water or stock to reach desired consistency. Keep warm until serving.

Optional pan sauce (use sausage drippings)

After cooking the sausages, you can deglaze the sausage skillet with 60–90 ml stock or a splash of Worcestershire + stock, scraping browned bits, then add this concentrated liquid to the gravy for extra flavor.

Divide champ among 4 plates (approximately 200–250 g champ per person). Place 2 cooked sausages on top of each mound of champ. Spoon generous amounts of warm onion gravy around and over the sausages. Scatter a small handful of crispy onions over the top for crunch. Garnish with additional sliced spring onions or chopped parsley if desired. Serve immediately.