- 4 pork sausages
- 1 pure cream tub
- 1 dijon mustard sachet
- 2 desiree potatoes
- 1 red onion
- 1 parsley bunch
- 1 spring onion bunch
1. Prepare the ingredients
Preheat oven to 200C fan forced. Wash the vegetables. Peel and cut the potatoes into small pieces. Thinly slice the red onion and spring onion. Finely chop the parsley leaves.
2. Cook the potatoes
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 10 minutes or until tender.
3. Cook the sausages
Place the sausages on a lined baking tray. Place in the preheated oven and cook for 20 minutes or until golden brown.
4. Cook the onion
Meanwhile, heat a splash of oil in a frying pan over medium-low heat. Add the red onion and cook for 5 minutes or until soft and translucent.
5. Add the mustard and cream
Reduce the heat to low. Add the Dijon mustard and cook for 1 minute. Add half of the cream and cook for 5 minutes on very low heat. Add half of the parsley, mix to combine and remove from heat. Season to taste.
6. Make the champ mash
Once the potatoes are cooked, drain the water and return the potatoes back to the saucepan. Start to mash the potatoes using a potato masher or a fork, then add 2 teaspoons of cream per person while continuing to mash the potatoes.
7. Add to the champ mash
Stir the spring onion and the remaining parsley through the mash. Season to taste.
8. To serve
Divide the champ mash between the serving plates. Top with the sausages and the onion cream sauce.