Try this tasty sausage, colcannon and gravy recipe to celebrate National Sausage Week… not that we needed any more reasons to tuck into sausages!
Sausages are a bit of a British institution. From a full English fry-up to bangers and mash, they often play a starring role in some of our national dishes. And we’re certainly not complaining – high-quality sausages give us a great protein fix. Plus, they taste amazing.
Try this super-simple sausage, colcannon and gravy recipe. Perfect for the winter months, this hearty, warming meal is ideal for a big family dinner or friendly get-together. Throw in a load of healthy veg and you have a seriously well-balanced meal.
High-quality sausages give us a great protein fix. Plus, they taste amazing.
Serves: 4
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients
8 sausages
1 medium onion, sliced
1tbsp vegetable oil
1tsp butter or coconut oil
1⁄2 Savoy or spring cabbage, finely shredded
675g potatoes, peeled and chopped
100ml hot milk
Salt and freshly ground pepper
1 Knorr Onion Gravy Pot
Method
Grill the sausages, until cooked through, turning now and then to ensure even browning. Meanwhile, cook the potatoes in boiling, lightly salted water until tender.
While the potatoes are boiling, cook the shredded cabbage in the Flora Cuisine, stirring often, until softened. To make the colcannon, drain the potatoes, mash with the hot milk and season with salt and freshly ground pepper. Mix in the cooked, shredded cabbage.
Heat the oil in a frying pan, add in the onion and fry, stirring now and then, until lightly browned. Serve the grilled sausages with the colcannon and the onion gravy made with a Knorr Onion Gravy Pot.
