Equipment
Ingredients
Sausages
- 450 g minced pork
- 50 g breadcrumbs
- 1 egg, beaten
- 1 garlic, crushed
- 3 g parsley, chopped
- 45 ml vegetable oil
- 2 g salt
- 1 g black pepper
Colcannon
- 1500 g potatoes, scrubbed
- 100 g unsalted butter
- 500 g green cabbage, sliced, outer leaves removed
- 250 ml milk, hot
- 6 g parsley, chopped
Apple Sauce
- 1 cooking apple, peeled, cored and roughly chopped
- 15 ml water
- 25 g granulated sugar
Nutrition (per serving)
Method
Mix the minced pork, breadcrumbs, beaten egg, crushed garlic, and chopped parsley in a bowl. Season with salt and pepper, then fry a small piece to test the flavor and adjust if needed.
Divide the pork mixture into 12 equal portions and roll them into sausage shapes. Place them on a tray or plate.
Warm the vegetable oil in a frying pan over low to medium heat. Fry the sausages for 12-15 minutes, turning them occasionally, until they reach an internal temperature of 74°C/165°F and are golden brown.
Place scrubbed potatoes in a saucepan of salted water and boil for 10 minutes at 100°C/212°F. Drain most of the water, then cover and simmer on low heat until the potatoes are tender.
Drain any remaining water. Once cool enough to touch, peel the potatoes and mash them with 50g of butter until smooth.
Melt the remaining 50g of butter in a pan over medium heat. Add the sliced cabbage and 30ml of water. Cook for 5-7 minutes, stirring often, until the cabbage is tender.
Stir the cooked cabbage into the mashed potatoes. Mix in most of the hot milk and the remaining parsley. Season with salt and pepper, beating until creamy and adding more milk if the mixture is too thick.
Combine the chopped apple and 15ml of water in a small saucepan. Cover and cook over low heat, stirring occasionally, until the apple softens into a pulp. Stir in the sugar.
Serve a portion of colcannon with a small knob of butter in the center. Arrange three sausages on the side and finish with a spoonful of warm apple sauce.
Chef's Notes
- Use a floury potato variety like Maris Piper or Russet for the fluffiest colcannon texture.
- Always cook a small 'test patty' of the sausage meat to ensure the salt level is correct before shaping the whole batch.
Storage
Refrigerator: 3 days — Store components separately for best texture.
Freezer: 1 month — Raw sausages can be frozen for up to 3 months.
Reheating: Reheat colcannon and sausages in a pan over medium heat until an internal temperature of 74°C/165°F is reached.
