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ingredients:
1 pack of Simply Sausages
outdoor reared pork sausages with leek & air dried bacon
3 medium baking potatoes, boiled or baked then mashed with butter
1 medium Savoy cabbage
3 spring onions, thinly sliced
butter
1 tbsp olive oil
salt, pepper and nutmeg to taste
chopped fresh parsley to garnish
onion gravy to serve method:
Pre-heat oven to 200ºC, Gas 6
1. Prepare the cabbage. Cut the whole cabbage into quarters then using a sharp knife remove the heavy stalk.
Slice thinly (approx. ½ cm thick).
2. Heat a large knob of butter in a large saucepan and add the cabbage, cover and allow to cook over a medium heat
for 10 minutes until just soft. Remove from heat and set aside.
3. Prepare the Colcannon Cakes: Add approximately ¼ of the cooked cabbage to the mashed potato with the spring
onions, salt and pepper and a pinch of nutmeg then gently fold together.
4. Divide the mixture into 3 equal portions and form into thick cakes. Place onto a lightly greased non-stick baking
tray. Bake in the oven for 15-20 minutes.
5. Meanwhile cook the sausages according to packet instructions. For best results fry.
6. Return the remaining cabbage to a medium heat and warm through for approx. 5 minutes.
7. Serve 2 sausages with a potato cake, cabbage and onion gravy.
For the more adventurous, divide the cabbage between 3 blanched outer cabbage leaves and form into a ball. |
