FECK! SAUSAGE, COLCANNON MASH & GRAVY DINNER

Good old bangers and mash!! Colcannon is a traditional Irish dish combining mashed potato & cabbage or kale. You can add garlic if you wish. You won’t get much more Irish than that paired with out FECK! Pork & Ale sausages! This is a tasty winter warmer and really easy to make.

Feck! Sausage, Colcannon Mash & Gravy Dinner

Serves 2
Prep time – 15 minutes
Cook time – 1 hour

Ingredients

4 Feck! Pork Sausages

1 onion

250ml of water or ale/stout

Pork or beef stock (use a cube, jelly sachet or fresh, it’s really up to you) - you can replace the water with ale/stout to give more flavour

4 potatoes

1 cabbage

100ml of milk

Large knob of butter

200g of broccoli

Salt

Pepper

Sprigs of parsley

Steps

  • Peel your potatoes & cut in half.
  • Put the potatoes in a large saucepan & cover will cold water. Add a pinch of salt and cover with lid. Put on hob over a high heat and bring to boil.
  • Wait 10 minutes, then pour some of the water out (about 2/3) then return to the hob over a gentle heat. Steam the potatoes for a further 30 minutes until tender.
  • To make your gravy, put a knob of butter in a pan and add your sliced onion. Lower the temperature and cover with a lid for 2-3 minutes until soft and nearly translucent.
  • Gradually add your stock, salt and pepper and bring to the boil. You could always replace some of the water with some ale for a beery tang. When bubbling, reduce heat and simmer for 20 minutes until thick. You may want to add some plain or corn flour to the mix to thicken.
  • Put your FECK! sausages under the grill and cook for 15-20 minutes until golden. If ready before your potato, put into the oven on a low heat to keep warm.
  • Remove the outer, tough leaves from the cabbage. Wash the remaining cabbage & cut into quarters, discarding the core. Cut your cabbage into slices of about 5mm thick.
  • Put the cabbage into a large saucepan. Add your milk and simmer for about 5 minutes until tender.
  • In another little saucepan, fill with boiling water & some salt. Add your broccoli & cook for 3-4 minutes.
  • When your potatoes are soft, drain and mash with butter, salt & pepper.
  • Drain your cabbage and stir into the mash. Season to taste.
  • Dain your broccoli.
  • Remove gravy from heat and transfer to a jug.
  • Present your colcannon, mash, broccoli and gravy onto a plate and serve immediately. Use some parsley to garnish.

Shop the Recipe

Nutritional Info

Serving Size: 916g

Amount Per Serving

Calories: 574kcal

Total Fat: 22g

Saturates: 5.3g

Sugars: 23g

Salt: 4.0g

Protein: 35g

Carbs: 52g

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