Heat a little oil in a frying pan with a lid.
Brown the sausages then remove from the
pan. Add the onions and bacon (if using) and
cook for 15-20 minues. Add the flour and stir
until absorbed. Gradually add the cider, then
the mustard, and stir until dissolved. Bring to
a simmer then add the sausages, put on a lid
and cook for 45 minutes.
To make the champ, put the milk and
spring onions in a pan and cook for 10
minutes. Turn off the heat, add the butter
and leave to melt. Boil the potatoes in salted
water until tender. Drain and mash with the
milk mix. Serve with the sausages and gravy.