Sticky Sausages with Colcannon
recipe
Sticky Sausages with Colcannon
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Colcannon is a traditional Irish meal accompaniment of mashed potato combined with cabbage and leek
Ingredients
- For the sticky sausages:
- 1 pack (454g) Richmond Thick Sausages
- 2 tsp oil
- 1 tbsp coarse grain mustard
- 1 tbsp clear honey
- For the colcannon:
- 750g 1 1/2 lb potatoes, peeled and cut into chunks
- 350g 12oz Savoy cabbage, thinly shredded
- 1 leek, trimmed and chopped
- 150ml 1/4 pint milk
- 50g 2oz butter
- Salt and freshly ground black pepper
Serves:
4
Preparation:
15
Cook Time:
40
Total Time:
55min
Directions
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- To make the colcannon: Cook the potatoes in boiling salted water until tender, drain well, reserving the water for cooking the cabbage and leek.
- Put the potatoes back in the pan, add the milk, bring to the boil then take off the heat. Stir in the butter and seasoning, then mash until smooth.
- Cook the greens in the potato water for about minutes until just softening. Drain well and stir into the mash.
- For the sticky sausages: put a teaspoon of oil into a non-stick frying pan, add the sausages and cook them over a medium heat, turning occasionally, for about minutes until browned and almost cooked through.
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