Sausages with Spinach Colcannon
in a rich onion gravy
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.
(Contains Sulphites, Wheat)
Not included in your delivery
- 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.