Clonakilty Blackpudding Sausages with champ mash & guiness & onion gravy
Clonakilty Blackpudding Sausages with champ mash & guiness & onion gravy
Serves: 3 • Prep Time: • Cook Time:
Pure Irish comfort. Creamy champ mash, rich Guinness onion gravy and Clonakilty Blackpudding Dinner Sausages, it doesn’t get better. This is the midweek or Sunday dinner that hits every note: hearty, homely and full of flavour. Sausages for dinner, done properly.
Ingredients
For the sausages
1 tsp olive oil
6 Clonakilty Blackpudding Dinner Sausages (360g)
For the champ mash
1kg floury potatoes (such as Rooster or Maris Piper), peeled and quartered
100ml milk
50g butter
4 spring onions, finely sliced
Salt and freshly ground black pepper
For the Guinness onion gravy
1 tbsp butter
1 tbsp olive oil
2 large onions, thinly sliced
1 tsp brown sugar
1 tbsp plain flour
200ml Guinness
300ml beef stock
1 tsp Worcestershire sauce
Salt and pepper, to taste
Method
1. Heat the oil in a large frying pan on medium heat or pre-heat an air fryer at 180℃. Add the Clonakilty Blackpudding Sausages and cook for 12–15 minutes, turning regularly, until golden brown and cooked through. Keep warm while you make the mash and gravy.
2. To make the mash, place the potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15–20 minutes, until tender when pierced with a knife.
3. Meanwhile, heat the milk and butter together in a small pan until the butter melts. Stir in the spring onions and leave to infuse off the heat.
4. Drain the potatoes and mash until smooth. Pour in the warm milk mixture, season well with salt and pepper, and stir until creamy.
5. To prepare the gravy, in a separate pan, melt the butter with the olive oil. Add the onions and cook gently for 10 minutes until soft and golden. Sprinkle in the brown sugar and cook for another two minutes.
6. Stir in the flour and cook for one minute, then gradually pour in the Guinness, stirring constantly. Add the beef stock and Worcestershire sauce. Simmer for 10–12 minutes, until the gravy thickens and turns rich and glossy. Season to taste.
7. Spoon a generous serving of champ mash onto each plate. Top with the Clonakilty Blackpudding Sausages and drizzle over the warm Guinness onion gravy. Serve immediately.