Sausages and champ mash with eschalot gravy
date:May 19, 2014
es until soft. Add flour, stir for 30 seconds, then add wine and stock. Bring to a boil, then simmer over medium-low heat for 10 minutes until thick. Whisk in remaining mustard and butter until well combined. Serve sausages on mash, pour over gravy and garnish with parsley.

05/19 15:58