- 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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