Kearns Pork Sausages, Buttery Champ, Fried Leeks and Mustard – Kearns Sausages

Ingredients

• 454g Kearns pork sausages
• 1 teaspoon oil
• 2 large leeks, trimmed, washed and finely sliced
• 1 kg Maris piper potatoes, peeled and cut in half
• 150ml full fat milk
• 25g butter
• 1 large bunch of scallions, washed, trimmed and finely sliced
• Freshly milled salt and black pepper
• 2 teaspoons English mustard
• 1 teaspoon wholegrain mustard
• A pinch of sugar
• 150ml cream