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Cumberland Sausages with Baked Seasonal Colcannon

Cumberland Sausages with Baked Seasonal Colcannon

  • cauldron-prep-icon

    Prep

    10 minutes

  • cauldron-cook-icon

    Cook

    60 minutes

  • cauldron-serves-icon

    Serves

    4

  • cauldron-cuisine-icon

    Cuisine

    Irish

This traditional Irish dish is the perfect match for our vegetarian Cumberland Sausages.

  • Prep

    10 minutes

    cauldron-prep-icon
  • Cook

    60 minutes

    cauldron-cook-icon
  • Serves

    Serves 4

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • 1 pack of Cauldron Cumberland Sausages

  • 1kg red potatoes, peeled and halved

  • 40g butter

  • 150ml milk

  • 60g spring greens, shredded

  • 60g savoy cabbage, shredded

  • 2 cloves of garlic, crushed

  • 3 spring onions, finely chopped

  • Salt and pepper to taste

Method

Preheat your oven to 180C.

Place the potatoes in a large saucepan and cover with cold water and a pinch of salt. Place the pan on a high heat and bring to the boil. Once boiling, reduce the temperature to a simmer and cook for a further 25 minutes.

Once cooked, drain the potatoes then add them back to the pan. Add the butter and the milk and using a potato masher or ricer, mash the potatoes until smooth. Set aside.

Meanwhile, pour the olive oil into a large frying pan and place on a medium heat. Add the spring greens and cabbage to the pan and stir for 2 minutes. Add the garlic and spring onions and continue to cook for a further 2 minutes. Remove from the heat and add this mixture to the mashed potatoes. Combine well until completely mixed.

Place the potato and greens mixture into an ovenproof baking dish and pack in well. Press the Cumberland sausages into the mash, transfer to the oven and bake for 35 minutes, until golden.