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
Cuisine
British
Use within
4-5 days
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*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 † (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
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
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
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
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
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
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
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
8
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