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SAUSAGES AND PUDDINGS FROM THE CRAFT BUTCHERS
 

Champ & sausages

 

Method: Serves 4

  1. Fry the sausages in sunflower oil for 3-4 minutes on each side until cooked.Keep warm.

  2. Boil the potatoes in their jackets.

  3. Finely chop the scallions and place in the pan.

  4. Cover scallions with cold milk and bring to the boil. Simmer for 3-4 minutes and then leave to infuse.

  5. Peel and mash the freshly boiled potatoes & add the milk, onions and butter while still hot.

  6. Season to taste. Add gravy and serve.

 

 

Ingredients

 

2-3 Hodgins Jumbo Sausages

 

Sunflower Oil

 

6-8 unpeeled "old potatoes" depending on size

 

4oz of chopped scallions, use both the bulb and the stem

 

12oz of milk

 

2-4oz of butter

 

Salt & Pepper

 

 

 

 

 

 

 

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