Put Pork on Your Fork

Sausage and Mushroom Casserole

with Creamy Champ Mash…

Preparation time: 30 minutes + 30 minutes cooking time

Serves: 4 people


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12 x Pork and Leek Sausages – Part Cooked
500g Chestnut Mushrooms – Halved
1½ Onions Sliced
3 Carrots - Roughly Chopped
2 Sticks of Celery – Roughly Chopped
2 Cloves of Garlic – Chopped
500ml of Chicken or Beef Stock
Gravy Granules to Thicken

Champ Mash
850g of Mashing Potatoes
1 Bunch of Spring Onions – Finely Sliced
60g of Butter
100ml of Fresh Cream
Salt and Pepper to Taste

  1. Part cook the Sausages and Place to one side, reserve some of the fat and fry the onions, celery, carrots, Garlic and Mushrooms, add the stock and the sausages, add gravy granules and thicken to you preferred consistency.
  2. Peel the potatoes and cut into even size pieces. Place into a pot, cover with water, add ½ teaspoon salt, bring to the boil, reduce heat and simmer until potatoes are soft, drain off the water, add in the butter and the cream, mash. Mix in the spring onions and season to taste
  3. Divide the mash between 4 large Bowls, place 3 sausages on top of each and pour over the mushroom and vegetable gravy.