- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 25 minutes plus refrigeration
- Effort: easy
For the sausages
- 450 g fatty minced pork
- 50 g breadcrumbs
- 1 egg, lightly beaten
- 1 cloves garlic, crushed
- 1 tbsp chopped parsley or marjoram
- 3 tbsp olive oil or sunflower oil
For the colcannon
- 1.5 kg floury potatoes, such as King Edwards or Maris Piper, scrubbed
- 100 g butter
- 500 g green cabbage, outer leaves removed
- 250 ml hot milk
- 2 tbsp chopped parsley
For the apple sauce
- 1 large cooking apple, (about 350g), peeled, cored and roughly chopped
- 1 tbsp water
- 25-50 g caster sugar
1. For the sausages: mix together all the ingredients, except the olive oil, and season with salt and freshly ground black pepper. Fry a tiny bit of the mixture in a pan with a little olive or sunflower oil so that you can taste it to check if the seasoning is good; add more salt or pepper as necessary.
2. Divide the mixture into 12 pieces and shape each one into a sausage. Place on a baking tray or plate and set aside until you want to cook them. Chilling them in the fridge for a day is fine or you can freeze them - defrost them thoroughly before cooking.
3. To make the colcannon: cook the potatoes in boiling salted water until starting to go tender. Drain three-quarters of the water and continue to cook over a low heat - avoid stabbing the potatoes with a knife as this will make them break up. When cooked, drain all the remaining water, peel and mash with 50g of the butter while still hot (you can hold the potato on a fork and peel with a knife if they are too hot to handle). Set aside.
4. Meanwhile, cook the cabbage. Cut the cabbage into quarters, then cut out the core. Slice the cabbage finely against the grain. Heat a saucepan, add the remaining butter, 2 tbsp of water and the sliced cabbage. Toss over a medium heat for 5-7 minutes, until just cooked. Add the cabbage to the potatoes, then add the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and pepper, and beat until creamy smooth, adding more milk if necessary.
5. To make the apple sauce: place the apple in a small saucepan with the water. Put the lid on and cook over a gentle heat (stirring every now and then) until the apple has broken down to a mush. Add sugar to taste. Serve warm or at room temperature.
6. To cook the sausages, heat a frying pan on a low to medium heat, add 2 tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, until golden-brown on all sides and cooked on the inside. Serve with the piping hot colcannon (topped with the remaining butter) and apple sauce, which can be served warm or at room temperature.
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