Champ with Sausages
About This Recipe
- 4 unpeeled baking potatoes, scrubbed clean
- 1 bunch scallions, diced
- 1 1/2 cups milk
- 6 tablespoons butter
- Salt and pepper
- 2 tablespoons chopped fresh parsley
- 8 mild pork sausages, such as British Bangers or Cumberlands
Put potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 40 minutes
Put scallions in a small saucepan. Cover with milk. Bring to a gentle boil then reduce heat and simmer for four minutes. Set aside.
While potatoes finish cooking, heat a large frying or grill pan over medium high heat. Grill sausages until cooked through, about 10 minutes per side depending on size of sausages.
Transfer baked potatoes to a large bowl. Coarsely mash potatoes then add hot milk with scallions and butter. Beat together until mixed and potatoes become fluffy. Season potatoes with salt and pepper. Sprinkle with parsley.
Serve champ hot, alongside grilled sausages.