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

Method

1. 1

   Grill or fry the sausages over a medium heat for 15–18 minutes, turning regularly, until cooked through and golden all over.

2. 2

   Meanwhile, boil the potatoes until tender, drain well and mash with the butter and milk. Season generously.

3. 3

   Blanch the shredded cabbage for 2 minutes, drain and stir into the mash along with the spring onions to make colcannon.

4. 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. 5

   Pile the colcannon onto plates, top with the sausages and pour over the cider gravy.