Cumberland Sausage With Colcannon Mash, Mini Yorkshires And Gravy

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Comforting, warming and maybe even nostalgic, this traditional dish will warm you up on a cold winter’s day. The Irish colcannon also makes it a perfect recipe for celebrating St Patrick’s Day.

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

450g fresh cumberland sausages
1 x 124g pack shop-bought mini Yorkshire puddings
900g fluffy potatoes, peeled and cut into chunks
½ savoy cabbage, finely shredded
Splash milk
2 knobs of butter
1 bunch spring onions, finely chopped
1 tablespoon oil
1 onion, peeled and sliced
1-2 tablespoons plain flour
300ml hot pork or vegetable stock
1 tablespoon fresh thyme leaves

Method

Step 1

Preheat oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Place the sausages in a roasting tin and cook in the oven for 15-20 minutes until golden and cooked through.

Step 3

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

Step 4

Boil the potatoes in a large pan for 15-20 minutes or until soft.

Step 5

During the last 8-10 minutes add the cabbage. Drain and mash with a splash of milk and a knob of butter. Stir through the spring onions.

Step 6

To make the gravy; heat the oil and cook the onion, for 5-10 minutes until lightly golden and soft. Stir in the flour then gradually stir in the stock (or you can cheat and use gravy granules!).

Step 7

Add the fresh thyme leaves, bring to boil and allow to simmer and thicken for 5 minutes stirring occasionally.

Step 8

Serve the sausage with the colcannon mash, Yorkshires, the gravy and seasonal vegetables.

Method

Step 1

Preheat oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Place the sausages in a roasting tin and cook in the oven for 15-20 minutes until golden and cooked through.

Step 3

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

Step 4

Boil the potatoes in a large pan for 15-20 minutes or until soft.

Step 5

During the last 8-10 minutes add the cabbage. Drain and mash with a splash of milk and a knob of butter. Stir through the spring onions.

Step 6

To make the gravy; heat the oil and cook the onion, for 5-10 minutes until lightly golden and soft. Stir in the flour then gradually stir in the stock (or you can cheat and use gravy granules!).

Step 7

Add the fresh thyme leaves, bring to boil and allow to simmer and thicken for 5 minutes stirring occasionally.

Step 8

Serve the sausage with the colcannon mash, Yorkshires, the gravy and seasonal vegetables.

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