Champ (food) Champ (food) Champ ("brúitín" in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onion with butter, milk, cheese and optionally, salt and pepper. As recently as the mid-20th century it was sometimes made with stinging nettle rather than spring onions but this is rarely seen now. It is simple and inexpensive to produce. In some areas the dish is also called "poundies". Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of spring onions. The word champ has also been adopted into the popular Hiberno-English phrases, to be "as
Blood sausage is generally served with either cooked apples, mashed potatoes or both, and is appreciated by combining either the apples or mashed potatoes with each bite of "boudin", which has been gently heated and browned in butter. In France also, there are many different regional "Boudins Noirs" such as the large "Boudin du Béarn" with pork meat pieces eaten usually cold. The French "Confrérie des Chevaliers du Goûte-Boudin" (Brotherhood of the Knights of Blood Sausage Tasting) in Mortagne-au-Perche in southern Normandy holds an annual contest of international blood sausage specialities. Boudin is considered the emblematic staple of the French Foreign Legion,