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 -

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.