Bangers & Colcannon Mash with Cider Gravy
Ingredients
- 8 thick pork sausages
- 900 g floury potatoes, peeled and cubed
- 300 g Savoy cabbage, shredded
- 4 spring onions, sliced
- 60 g butter
- 100 ml whole milk
- 300 ml dry cider
- 200 ml chicken stock
- 1 tbsp plain flour
Nutrition (per serving)
- Calories
- 722 kcal
- Protein
- 23.2 g
- Carbohydrate
- 55.1 g
- of which sugars
- 9.1 g
- Fat
- 42.7 g
- of which saturates
- 18.8 g
- Fibre
- 8.9 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grill or fry the sausages over a medium heat for 15–18 minutes, turning regularly, until cooked through and golden all over.
- 2
Meanwhile, boil the potatoes until tender, drain well and mash with the butter and milk. Season generously.
- 3
Blanch the shredded cabbage for 2 minutes, drain and stir into the mash along with the spring onions to make colcannon.
- 4
To make the gravy, pour the cider into the sausage pan and bubble for 2 minutes. Whisk in the flour, then pour in the stock and simmer for 5 minutes until lightly thickened. Season to taste.
- 5
Pile the colcannon onto plates, top with the sausages and pour over the cider gravy.
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