Ingredients Jump to Instructions ↓

  1. 12 Cumberland sausages

  2. oil , for frying

  3. 4 tbsp gravy granules

  4. 1 tbsp wholegrain mustard

  5. 1 tsp honey

  6. 1 kg floury potatoes , peeled and cut into equal-sized pieces

  7. 125 g unsalted butter

  8. 12 spring onions , finely sliced at an angle

  9. 100 g cheddar cheese , grated

  10. 1 large brown Spanish onion , peeled and cut into rings

  11. 1 tbsp plain flour

  12. 2 eggs

  13. 300 ml whole milk

  14. 1 handful Japanese panko crumbs

  15. vegetable oil , for deep-frying

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/160C fan/Gas 4. Brown the sausages in a frying pan with a little oil then transfer them to the oven for 15-20 minutes, or until they are cooked through.

  2. For the onion rings: dust the onion rings in the flour.

  3. Beat the eggs together with the milk and dip the onion rings into this mixture, then turn them in the breadcrumbs until coated. Set aside – you will deep-fry them later.

  4. For the champ: boil the potatoes in salted water until tender. Drain and return them to the saucepan – if they are still a little wet, put them back on the heat for a minute or so to dry. Mash the potatoes well and mix in the butter. Whilst still warm, stir in the spring onions and grated cheese, then season with salt and black pepper. Top with a lid to keep warm and set aside, ready for serving.

  5. Make the gravy according to the instructions on packet, then add the grain mustard and honey.

  6. Fill a wide, heavy saucepan to a depth of 5cm with vegetable oil and place over a medium-high heat. Once the oil is hot, add the onion rings and fry until golden brown – work in batches if necessary. Drain the onion rings on kitchen paper.

  7. Just before serving, reheat the mash over a low heat. Season to taste and serve with the sausages, onion rings and gravy.


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