Colcannon and Sausage Traybake with Mustard
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Ingredients
- 8 pork sausages
- 700 g floury potatoes, peeled and chopped
- 300 g cabbage, roughly chopped
- 40 g butter
- 100 ml whole milk
- 1 tbsp wholegrain mustard
- 80 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 664 kcal
- Protein
- 26.2 g
- Carbohydrate
- 43.5 g
- of which sugars
- 6.6 g
- Fat
- 42 g
- of which saturates
- 19.5 g
- Fibre
- 7.1 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Grill or fry the sausages for 12-15 minutes until cooked through with no pink remaining, then slice thickly.
- 2
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and milk.
- 3
Cook the cabbage in boiling water for 6 minutes, drain well, then stir through the mash with the mustard.
- 4
Spread the colcannon into a baking dish, nestle in the sliced sausages and scatter over the cheddar.
- 5
Bake for 20 minutes until golden and bubbling.
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