Name: Irish Sausages & Champ
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Kosher salt -; 1/2 c. (1 stick) unsalted butter, melted -; 1/2 c. half-and-half -; 2 1/2 lb. russet potatoes, peeled, cut into 1 1/2" pieces -; 6 scallions, white and light green parts thinly sliced (about 1/2 c.) -; 2 tbsp. neutral oil, divided -; 1 lb. cooked Irish sausages (about 8) -; 1 large yellow onion, thinly sliced -; 1 large clove garlic, finely chopped -; 2 tbsp. all-purpose flour -; 1/2 c. dark stout beer -; 1 1/2 c. low-sodium beef or chicken stock -; 1 tsp. Dijon mustard -; 1/4 tsp. Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Irish Sausages & Champ

1. Kosher salt -

2. 1/2 c. (1 stick) unsalted butter, melted -

3. 1/2 c. half-and-half -

4. 2 1/2 lb. russet potatoes, peeled, cut into 1 1/2" pieces -

5. 6 scallions, white and light green parts thinly sliced (about 1/2 c.) -

6. 2 tbsp. neutral oil, divided -

7. 1 lb. cooked Irish sausages (about 8) -

8. 1 large yellow onion, thinly sliced -

9. 1 large clove garlic, finely chopped -

10. 2 tbsp. all-purpose flour -

11. 1/2 c. dark stout beer -

12. 1 1/2 c. low-sodium beef or chicken stock -

13. 1 tsp. Dijon mustard -

14. 1/4 tsp. Freshly ground black pepper -

How to cook deliciously - Irish Sausages & Champ

1. Stage

Bring a large pot of salted water to a boil. In a large heatproof bowl, mix butter, half-and-half, and 2 teaspoons salt. Cook potatoes in boiling water until very soft, 20 to 25 minutes.

2. Stage

Drain potatoes, then immediately add to bowl with butter mixture. Using a potato masher, mash until smooth (alternatively, using a potato ricer, rice potatoes over butter mixture). Stir in scallions. Cover with foil or a plate to keep warm.

3. Stage

While potatoes cook, in a large skillet over medium-high heat, heat 1 tablespoon oil. Cook sausages, turning often, until golden brown on all sides, 6 to 8 minutes. Transfer to a plate.

4. Stage

In same skillet over medium-high heat, toss onion with remaining 1 tablespoon oil; season with 1 teaspoon salt. Cook, stirring often and adding a splash of water if onions start to burn or stick, until very soft and deeply caramelized, about 30 minutes.

5. Stage

Add garlic to skillet with onions and cook, stirring, until fragrant, about 1 minute. Sprinkle with flour and stir to combine. Add beer and scrape any bits on bottom of pan. Stir in stock and mustard, reduce heat to medium-low, and simmer, stirring occasionally, until gravy is thickened, 8 to 10 minutes; season with salt, if needed. Nestle sausages into gravy and simmer, stirring occasionally, until warmed through, about 2 minutes.

6. Stage

Divide potatoes among plates. Top with sausages. Spoon gravy over.