This recipe is a proper winter warmer and perfect for feeding all the family. Colcannon is a traditional Irish dish made of mashed potato and cabbage or kale (we've used Savoy cabbage in this recipe, but feel free to sub in any dark leafy green you have to hand). Serve with seasonal greens, such as steamed broccoli or green beans, and a good dollop of wholegrain mustard.
900 g (2lb) Maris Piper or King Edward potatoes, cut into chunks
65 g (2 1/2oz) butter
1 medium onion, finely sliced
225 g (8oz) Savoy cabbage, finely shredded
150 ml (1/4 pint) semi-skimmed milk
Directions
Step 1
Heat the oil in a large frying pan and quickly brown the sausages all over. Then turn the heat to low and slowly continue cooking, turning occasionally, for 30min until the sausages are cooked through.
Step 2
Whilst sausages are frying, cook the potatoes in lightly salted boiling water for 15min until tender. Drain and leave to stand in the colander for 2min to steam dry.
Step 3
Meanwhile, melt 25g (1oz) butter in a pan and gently fry the onion for 10min until softened. Stir in the cabbage along with 50ml (2fl oz) water, then cover and cook for 5-7min until just tender.
Step 4
Heat the milk and the remaining butter in the empty potato pan, tip in the potatoes and mash together until smooth. Season to taste. Gently stir in the cooked cabbage and onion. Serve with the sausages and gravy - or, for an alternative serving suggestion, see the recipe for red wine gravy below.
Per Serving:
Calories: 437
Total carbs: 43 g
Sugars: 8 g
Total fat: 20 g
Saturated fat: 10 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
