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Over medium high heat, heat a little vegetable oil in a frying pan or griddle and fry the sausages until cooked through.
To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm.
While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture.
Add the herbs and cook for a minute before adding the red wine, stock, and port, if using.
Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper.
Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments.