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Sausages, Colcannon & Rich Gravy

Sausages, Colcannon & Rich Gravy

4.5rating out of 5

(857 reviews from our customers)

Prep Time

35 min



Use within

4-5 days

When it comes to comfort-food classics, nothing beats sausages and mash. For a tasty new take on the classic, we've combined colcannon – a delicious Irish side dish of mashed potato & cabbage – with roasted red onion petals, succulent Cumberland sausages, and a rich gravy infused with redcurrant jelly. Yum!

Prep Time

35 min



Use within

4-5 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
beef stock cube (new5/18)
1 beef stock cube †
400g potatoes
2 red onions
Rich Red Currant Jelly
50g redcurrant jelly
150g spring greens
2 spring onions
6 cumberlands
6 Cumberland sausages †
Shaoxing wine (3.18)
30ml Chinese rice wine
You Will Need
Tin foil, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 400g potatoes
  • 1 red onion
  • 1 redcurrant jelly pot (25g)
  • 150g spring greens
  • 1 spring onion
  • 6 Cumberland sausages<span class="strong">†</span>
  • 1 Chinese rice wine (30ml)
Typical Values per 100g per serving
Energy 624 kJ
149 kcal
2828 kJ
677 kcal
of which saturates
7.3 g
2.6 g
32.9 g
11.6 g
of which sugars
15.1 g
5.3 g
68.2 g
24 g
Fibre 1.1 g 5 g
Protein 5.7 g 26 g
Salt 0.95 g 4.3 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.
Ingredients contain
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
400g potatoes
1 red onion
1 redcurrant jelly pot (25g)
raw cane sugar, redcurrants, water, lemon juice, citrus pectin
150g spring greens
1 spring onion
6 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten), salt), seasoning (salt, wheat (gluten), flour, spices, herbs, preservative: e221 (sulphites), diphosphate: e450, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
1 Chinese rice wine (30ml)
rice wine
  • Allergens highlighted by † (celery, sulphites, wheat)

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 Sausages, Colcannon & Rich Gravy

Boil a kettle, then preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender

Once cooked, drain and leave to steam dry

2 Sausages, Colcannon & Rich Gravy

Meanwhile, separate the spring greens leaves, discarding any tough stalks

Layer the leaves over each other, roll them up and slice into thin strips

Trim and finely chop the spring onions

Cut the red onions into wedges, leaving the skins and root on (this stops them drying out and falling apart when roasting)

3 Sausages, Colcannon & Rich Gravy

Reboil a kettle

Add the cumberland sausages and onion wedges to a baking tray (use tin foil to avoid mess!)

Drizzle the onion wedges with olive oil and season with salt and pepper

Put the tray in the oven for 20-25 min or until the sausages are cooked through and the onion wedges have softened

4 Sausages, Colcannon & Rich Gravy

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the spring greens and spring onion and cook for 2 min

Season with a pinch of salt and pepper and add a splash of water

Cook, covered, for 2-3 min or until softened, then transfer to a plate and set aside (reserve the pan for later!)

5 Sausages, Colcannon & Rich Gravy

Meanwhile, dissolve the beef stock cube[s] in 300ml [600ml] boiled water with the redcurrant jelly  this is your redcurrant stock

Wipe the reserved pan clean and return it to a medium heat

Once hot, add a knob of butter

Once melted, add 1/2 tsp [1 tsp] flour and cook for 1 min, stirring with a wooden spoon until combined

6 Sausages, Colcannon & Rich Gravy

Add the Chinese rice wine and cook for 20 sec or until dissolved, then add the redcurrant stock and whisk until combined

Cook for 6-8 min or until thickened to a sticky gravy-like consistency, whisking occasionally this is your redcurrant jelly gravy

7 Sausages, Colcannon & Rich Gravy

Return the potatoes to their pot with a large knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth

Stir through the spring greens  this is your colcannon

Once cooked, remove the sausages from the oven

Remove the skins and roots from the onion so that you are left with separated onion pieces these are your onion petals 


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Serve the sausages on top of the colcannon with the onion petals around the plate

Drizzle with redcurrant jelly gravy


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