Cumberland Sausage With Colcannon Mash.

Ingredients

  • 454g (1lb)Cumberland sausages
  • Shop-bought mini Yorkshire puddings
  • 900g (2lb)Potatoes
  • 1/2Savoy cabbage
  • Milk
  • 2Knobs of butter
  • 1Bunch spring onions, finely chopped
  • Oil
  • 1Onion, sliced
  • 15-30g (1-2tbsp)Flour
  • 300ml (1/2pt)Stock
  • 15g (1tbsp)Fresh Thyme

Preparation

Preheat oven to 200°C/Gas Mark 6.

Method

Place 454g (1lb) Cumberland sausages in a roasting tin and cook in preheated oven for 15-20 minutes until golden and cooked through.

During the last 10 minutes add mini Yorkshires to oven and cook according to pack instructions.

Peel 900g (2lb) potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes until soft.

During the last 8-10 minutes add ½ savoy cabbage, finely shredded. Drain and mash with a splash of milk and a knob of butter. Stir through 1 bunch spring onions, finely chopped.

The traditional way to eat is to make a well in the mash and place a knob of butter inside and allow to melt!

To make the gravy: Heat oil and cook 1 onion, sliced, for 5-10 minutes until lightly golden and soft. Stir in 15-30g (1-2tbsp) flour then gradually stir in 300ml (½pt) stock (or you can cheat and use gravy granules!).

Add 15g (1tbsp) fresh thyme leaves, bring to boil and allow to simmer and thicken for 5 minutes.

Serving Suggestion

Serve the sausages with the colcannon mash, Yorkshires and gravy with seasonal veg

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