Cumberland sausages with colcannon mash and thyme gravy

Irish colcannon is made up of mashed potatoes mixed with cabbage and onions - it makes a comforting accompaniment to chunky Cumberland sausages and onion thyme gravy
By Antony Worrall Thompson
Cumberland sausages with colcannon mash and thyme gravy
  • Rating:
  • Serves: 4
  • Effort: easy


  • 450 g Cumberland sausages
  • 8 shop-bought mini-yorkshire puddings
  • 900 g potatoes
  • 1/2 Savoy cabbage, finely shredded
  • splashes milk
  • 1 tsp butter
  • bunches spring onions, finely chopped

For the gravy

  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 2 tbsp flour
  • 300 ml stock
  • 1 tbsp thyme, leaves only


1. Preheat the oven to 200C/gas 6.

2. Cook the Cumberland sausages in a roasting tin for 15-20 minutes until golden.

3. During the last 10 minutes, place the mini Yorkshires on a baking tray and add to the oven; cook according to pack instructions.

4. Peel the 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 the cabbage.

5. Drain and mash with a splash of milk and a knob of butter. Stir through the spring onions.

6. To make the gravy, heat the oil in a medium saucepan and cook the onion for 5-10 minutes until lightly golden and softened. Stir in the flour; then gradually pour in the stock. Add the thyme leaves, bring to the boil and simmer and thicken for 5 minutes.

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

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