Pork Sausages with Apple Onion Gravy and Champ

Juicy pork sausages browned and served with a rich, sweet, and savory apple onion gravy, complemented by creamy mashed potatoes (Champ) and bright green peas.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Irish
• Difficulty: Medium
• Cost: $3.98/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• sweet
• rich
• classic
• fry

Ingredients

• 1 tablespoon olive oil
• 1 pound pork sausage
• 3 tablespoon unsalted butter (melted)
• 1 yellow onion (large, thinly sliced)
• 1 Granny Smith apple (cored, thinly sliced)
• 1 tablespoon all-purpose flour
• 1.5 cup beef broth
• 0.5 teaspoon dried thyme
• 2 pound Russet potato (peeled, quartered)
• 0.5 cup milk (warm)
• 4 green onions (thinly sliced, divided)
• 1.5 cup frozen green peas
• 1 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper (divided)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pork sausages and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Remove sausages from the skillet and set aside on a plate. Do not drain the fat from the skillet.
2. Add 1 tablespoon of unsalted butter to the skillet. Add the thinly sliced yellow onion and cook over medium heat, stirring frequently, until softened and translucent, about 5-7 minutes. Add the thinly sliced Granny Smith apple and cook for another 3-5 minutes, until tender.
3. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the beef broth until smooth. Add the dried thyme, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bring the gravy to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
4. Return the cooked sausages to the gravy to warm through. Keep warm over low heat.
5. Meanwhile, prepare the Champ. Place the Russet potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of kosher salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
6. Return the drained potatoes to the hot pot. Mash them thoroughly. Stir in the warm milk and 3 thinly sliced green onions. Season with 1/4 teaspoon of black pepper. Spoon into serving bowls and make a well in the center of each serving. Drizzle the melted unsalted butter into the wells.
7. In a small saucepan, steam the frozen green peas until tender, about 3-5 minutes. Drain well.
8. Serve the sausages and apple onion gravy alongside the Champ and steamed green peas. Garnish the Champ with the remaining 1 thinly sliced green onion.

Notes

Adjust the sweetness of the gravy by adding a pinch of sugar if your apple isn't very sweet, or a splash of apple cider vinegar if you prefer it tarter. Make sure to use good quality pork sausages for best flavor.

Nutrition (per serving)

• Calories: 750
• Protein: 38 g
• Carbohydrates: 70 g
• Fat: 35 g
• Fiber: 9 g
• Sodium: 1200 mg
• Saturated Fat: 12 g
• Sugar: 14 g
• Cholesterol: 105 mg