Pork and Fennel Sausages with Colcannon

with Currant Gravy

35g butter

1 tbs milk

small saucepan with lid

potato masher

medium frypan

medium frypan with lid

Peel the potatoes and cut into 3cm chunks. Put the potato in a small saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 14 mins or until tender. Drain and return to the pan. Mash the potato until smooth. Add 10g butter and 1 tbs milk, season with salt and pepper and stir to combine. Cover to keep warm.

While the potato is boiling, thinly slice the cabbage and spring onion.

Heat 10g butter in a medium frypan over medium-high heat. Cook the sausages, turning regularly, for 8 mins or until browned and cooked through.

Meanwhile, melt 15g butter in a medium frypan over medium-high heat. Cook the cabbage and half the spring onion, covered, stirring occasionally, for 4 mins or until softened. Season with salt and pepper.

Add the gravy powder, currants and 160ml (⅔ cup) water to the sausages. Cook, stirring, for 2 mins or until the gravy boils and thickens. Remove the pan from the heat. Taste, then season with salt and pepper. Gently fold the cabbage mixture into the mash. Divide the sausages and gravy and colcannon among plates, scatter with the remaining spring onion and enjoy!

Colcannon is an Irish potato recipe that combines creamy mashed potatoes with sauteed buttery greens.