Get Stuck In Double Sausages and Cheesy Champ Mash
with Honey Roasted Veg and Red Wine Jus
- Milk
- Sulphites
- Celery
Make cleaning up fun with Scrub Daddy in the kitchen this spring! By adding spring onions to the mash, we're making it into the Irish dish champ, then adding cheese for extra tastiness. Serve with honey roasted veg and finish with red wine jus for the best version of bangers and mash.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Carrot
2 unit(s)
Parsnip
8 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
2 unit(s)
Spring Onion
Not included in your delivery
20 grams
Butter
200 milliliter(s)
Water for the Jus
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves. Grate the cheese.
Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the sausages onto a separate baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the oven is hot, roast the veg on the top shelf until tender and the sausages on the middle shelf until golden brown and cooked through, 20-25 mins for both. Turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, add the potatoes and garlic cloves to the saucepan of boiling water, and cook until you can easily slip a knife through, 15-20 mins
When the potatoes are ready, drain in a colander and pop back into the pan.
Add the butter (see pantry for amounts), grated cheese and a splash of milk (if you have any) and mash until smooth.
Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
While everything cooks, trim and thinly slice the spring onions.
When the carrots and parsnips have 5 mins left to cook, remove from the oven and drizzle over the honey (see pantry for amount). Return to the oven for the remaining time.
Stir the spring onion through the mash, then season with salt and pepper.
Make kid friendly: If your kids would prefer mash without spring onion, serve their portion first, then stir the spring onion through the remaining mash.
When everything's ready, reheat the jus (if needed) and add a splash of water if it's a bit thick.
Share your sausages between plates. Serve the roasted veg and mash alongside.
Pour over the gravy to finish.
Scrub Daddy's Top Tip: Flip or flop! Pick a side and toss the sponge - foam-side up means you're washing up.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-roasted parsnips and carrots were a highlight, and the cheesy champ mash was well received. The red wine jus added a satisfying finish to the dish.
- Ease of prep: Chopping the root veg into batons is the most hands-on part of the prep, so allow a little extra time for that step.
- Suggestions: Add extra potatoes if cooking for hungrier appetites, and allow the red wine jus to reduce for longer if you prefer a thicker sauce. If the carrots need more tenderness, a brief par-boil before roasting can help.
- Portions: The recipe works well for average appetites, but those with larger appetites may want to supplement with extra potatoes.
