This recipe is a proper winter warmer and perfect for feeding all the family. Colcannon is a traditional Irish dish made of mashed potato and cabbage or kale (we've used Savoy cabbage in this recipe, but feel free to sub in any dark leafy green you have to hand). Serve with seasonal greens, such as steamed broccoli or green beans, and a good dollop of wholegrain mustard.
(2lb) Maris Piper or King Edward potatoes, cut into chunks
65g
(2½oz) butter
1
medium onion, finely sliced
225g
(8oz) Savoy cabbage, finely shredded
150ml
(¼ pint) semi-skimmed milk
Directions
Step 1
Heat the oil in a large frying pan and quickly brown the sausages all over. Then turn the heat to low and slowly continue cooking, turning occasionally, for 30min until the sausages are cooked through.
Step 2
Whilst sausages are frying, cook the potatoes in lightly salted boiling water for 15min until tender. Drain and leave to stand in the colander for 2min to steam dry.
Step 3
Meanwhile, melt 25g (1oz) butter in a pan and gently fry the onion for 10min until softened. Stir in the cabbage along with 50ml (2fl oz) water, then cover and cook for 5-7min until just tender.
Step 4
Heat the milk and the remaining butter in the empty potato pan, tip in the potatoes and mash together until smooth. Season to taste. Gently stir in the cooked cabbage and onion. Serve with the sausages and gravy - or, for an alternative serving suggestion, see the recipe for red wine gravy below.
What to read next
Per Serving:
Calories: 437
Total carbs: 43 g
Sugars: 8 g
Total fat: 20 g
Saturated fat: 10 g
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