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Sausages with Spinach Colcannon

Sausages with Spinach Colcannon

in a rich onion gravy

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Colcannon is about as classic an Irish dish as they come. It's fitting then that in this recipe it's served alongside another Irish favourite: succulent pork sausages. Topped with rich onion gravy, this might just be the ultimate comfort meal.

Tags:Under 650 caloriesQuickEat Me First
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

225 g

Pork Sausages

(ContainsSulphites, Wheat)

400 g

Baby Potatoes

1 piece


120 g

Baby Spinach

1 sachet

Balsamic Vinegar


1 sachet

Chicken Stock

1 sachet


1 pack

Tomato Paste

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)426 kcal
Energy (kJ)1783 kJ
Fat25.45 g
of which saturates9.67 g
Carbohydrate50.07 g
of which sugars13.93 g
Dietary Fiber0 g
Protein21.31 g
Cholesterol0 mg
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Potato Masher
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Pop the sausages onto a lined baking tray and roast them on the top shelf of your oven until browned and cooked through, 18-20 mins.
  • Turn halfway through cooking. IMPORTANT: Wash your hands after handling raw meat. The sausages are cooked when no longer pink in the middle.
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. 

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Add a knob of butter and a splash of water or milk to the potatoes.
  • Mash until smooth. Season with salt and pepper.
  • Mix the baby spinach into the mashed potatoes. Cover to keep warm.
  • Halve, peel and thinly slice the onion.
  • Heat a drizzle of oil in a large pan on medium-high heat.
  • Add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins. This is the base of your gravy.
  • Lower the heat of the pan to medium and add the balsamic vinegar. Cook until almost evaporated, 1-2 mins.
  • Add 75ml water (double for 4p) to the pan and bring to the boil.
  • Stir in the chicken stock, honey and tomato paste.
  • Simmer until the sauce has thickened slightly, 2-3 mins.

TIP: Add a splash of water if you feel it needs it.

  • Share the colcannon between your plates and serve the sausages alongside.
  • Spoon the gravy over the sausages and tuck in.