Pan-seared Sausages and Kale Colcannon
with caramelised 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
- Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks.
- Strip the kale leaves from the stems. Discard the stems. Finely chop the kale.
- Cook the potatoes in the boiling water for 8-10 mins, then add the kale. Cook until potatoes are fork tender, 8-10 mins more.
- Drain in a colander. Return to the pot, off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the sausages until browned and cooked through, shifting as they colour, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
- While the sausages cook, halve, peel and thinly slice the onion.
- Once cooked, remove the sausages from the pan and cover to keep warm.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the onion until softened, stirring occasionally, 4-5 mins.
- Lower heat to medium and add the balsamic vinegar. Cook until almost evaporated, 1-2 mins.
- Add stock powder, honey, tomato paste, ½ tsp sugar and 100ml water (double both for 4p). Bring to the boil.
- Simmer until gravy is thickened slightly, 2-3 mins. Season to taste with salt and pepper.
TIP: Add a splash of water if needed.
- Share the kale colcannon between plates.
- Serve the sausages alongside.
- Finish with a generous drizzle of rich onion gravy.