Bangers & mash with mustard & onion cream

25 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 4 pork sausages
  • 1 pure cream tub
  • 1 dijon mustard sachet
  • 2 desiree potatoes
  • 1 red onion
  • 1 parsley bunch
  • 1 spring onion bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt

Allergens: Onion, dairy

Specialised equipment: Potato masher (optional), lined baking tray

Chef's note: Champ mash originates from the North of Ireland. It is made by blending spring onions with creamy mashed potatoes.

Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.

Method:

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.