Feck! Sausages With Colcannon

Prep Time: 10mins - Cooking Time: 30mins - Serves: 3

Get into the St Patricks day spirit this year with our limited edition Feck! Pork and Ale sausages. We've team them with a proper Irish Dish - Colcannon, creamy mashed potatoes mixed with buttery cabbage and Bacon. Yum! 


  • 1 pack Feck! Pork and Ale Sausages
  • 1kg Red Potatoes (peeled and chopped into chunks)
  • 100g Butter
  • 140g Back Bacon (finely sliced)
  • 1 small Savoy Cabbage
  • 150ml Double Cream

Optional - Gravy


  1. Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins.
  2. Place a frying pan on the hob at a medium to hight heat. Add in a drizzle of oil. Once the oil has heated up, cook the sausages for 12 - 15mins turning occasionally until cooked all the way through and piping hot.
  3. Meanwhile, heat a quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins, turn off the heat and set aside.
  4. Drain potatoes in a colander.
  5. Then mash the potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato.
  6. Add bacon and cabbage to potato and mix. 
  7. Serve up with our Feck! Sausages and optional gravy.

Happy St Patricks Day, Enjoy!

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