Kearns Pork Sausages, Buttery Champ, Fried Leeks and Mustard
Preparation time: 5 mins | Cooking time: 25 mins | Serves 4
Ingredients
454g Kearns pork sausages
1 teaspoon oil
2 large leeks, trimmed, washed and finely sliced
For the champ:
1 kg Maris piper potatoes, peeled and cut in half
150ml full fat milk
25g butter
1 large bunch of scallions, washed, trimmed and finely sliced
Freshly milled salt and black pepper
For the mustard sauce:
2 teaspoons English mustard
1 teaspoon wholegrain mustard
A pinch of sugar
150ml cream
Method
Pre-heat a grill to moderately hot. Arrange the Kearns sausages onto a grill pan cook for 8 – 10 minutes, turning occasionally until golden and thoroughly cooked.
Heat the oil in a large frying pan and quickly fry the leeks until tender. Remove from the pan and keep warm.
For the champ
Place the potatoes into a saucepan and cover with cold salted water. Bring to a boil, then reduce the temperature and simmer for 15 – 20 minutes until tender. Drain well, then place the lid on tightly and allow the potatoes to steam for 10 minutes.
Meanwhile, pour milk into a small pan, add butter, scallions and bring to a boil, then immediately remove from the heat and leave to infuse.
Remove the potatoes from the heat and mash until smooth, then gradually beat warm milk and scallions into the potatoes until fluffy and light. Season well.
For the sauce
Place the mustards, sugar and cream in a small saucepan and bring to a boil. Simmer for a few minutes until thick. Season well.
Arrange champ onto warm plates with fried leeks and sausages, drizzle with mustard sauce before serving.
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