Hartington sausages are speciality blue cheese sausages from a village in the Peak District, revered for it's creameries and cheese production. You'll serve them with an Irish classic: colcannon (mashed potatoes with spring greens and onion), topped off with an apple an chive compote. Perfect comfort food if you're feeling a little 'blue'.
Prep Time
30 min
Cuisine
British
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Tin foil, butter, milk, pepper, salt, sugar, vegetable oil
Nutritional Information*
Percentages are based on an adult's daily intake
1 apple
1 spring onion
10g chives
Hartington sausages<span class="strong">†</span>
150g spring greens
400g potatoes
Typical Values
per 100g
per serving
Energy
554 kJ 132 kcal
2585 kJ 617 kcal
Fat of which saturates
6.8 g 2.7 g
31.8 g 12.7 g
Carbohydrate of which sugars
13 g 4.3 g
60.5 g 19.8 g
Fibre
1.3 g
6.1 g
Protein
5.5 g
25.7 g
Salt
0.49 g
2.29 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, wheat-gluten, suphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skin on) into large bite-size pieces
Slice the spring onion[s] finely, discarding the root ends
2
Add the potatoes to a pot of salted boiling water over a high heat and cook for 15-20 min or until fork tender
3
Add the sausages to a baking tray (use tin foil to avoid mess!) and place in the oven for 20 min or until cooked through and nicely browned
Meanwhile, separate the spring greens leaves, discarding any tough stalks
Layer the leaves over each other then roll them up and slice them into thin strips
4
Heat a large wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a high heat
Once hot, add the spring greens, spring onion and a generous pinch of salt and pepper
Cook for 4-5 min, then add a splash of water, cover and cook for a further 2 min
5
Drain the cooked potatoes and return them to the pan
Add the spring greens (reserve the pan for the next step), a large knob of butter, a splash of milk and a pinch of salt and pepper
Mash thoroughly until smooth - this is your colcannon
6
Meanwhile, finely dice (or grate) the apples (skin on), discarding the cores
Chop the chives finely
Return the reserved pan to a low heat with a small knob of butter and add the apples and chives
Cover and cook for 4-5 min or until the apples are soft
7
Once softened, add a pinch of sugar and a very small splash of water to the apples
Taste for seasoning, adding salt and pepper if needed - this is your apple compote
8
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