Nicky's Kitchen SanctuarySausage and Colcannon Bake
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Ingredients
Serves 4- 1 bay leaf
- 1 large onion (peeled and sliced)
- 100 g (2/3 cup) fresh or frozen peas
- 125 g (1 1/2 cups) sliced mushrooms (I used baby Portabella.)
- 5 spring onions/scallions (chopped)
- 5-6 medium potatoes (peeled and cut into large chunks)
- 80 g (1 1/2 cups) kale (chopped)
- 500 ml (2 cups + 4 tsp) beef stock (water plus two stock cubes is fine, I use Essential cuisine beef stock powder for gluten-free.)
- 8 good-quality pork sausages (use gluten-free sausages if required)
- 1 tsp Worcestershire sauce
- 60 ml (1/4 cup) double (heavy) cream
- 1/4 tsp each of salt and pepper
- 2 tbsp plain (all-purpose) flour
- 1 tbsp vegetable oil
- 60 g (4 tbsp) butter (cubed)
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Steps
- Step 1
Preheat the oven to 200C/400F (fan).
- Step 2
Start with the colcannon. Place the potatoes in a pan with enough cold water to cover. Bring to a boil then simmer for 15 minutes, until the potatoes are tender.
- Step 3
Whilst the potatoes are cooking, place the kale and spring onions in a small pan. Add a good splash of water*, place a lid on and place on a high heat for 3 minutes - until just softened. Remove from the heat and drain.
- Step 4
Once the potatoes are tender, drain off the water, then mash the potatoes using a masher or a potato ricer. Stir though the butter, cream, salt and pepper, then stir in the cooked kale and spring onions, Put to one side.
- Step 5
Heat the oil in a large frying pan and add the sausages. Brown on all sides on a high heat, then turn down to a medium heat. Remove the sausages and add the sliced onion. Cook the onion, moving around the pan regularly for 10-15 minutes until browned and caramelized.
- Step 6
Stir in the flour using a whisk and cook for 1 minute, then add the stock a little at a time, whilst stirring with the whisk, until you have a thickened gravy. Add the sausages back into the pan, along with the mushrooms, peas, Worcestershire sauce, bay leaf and a pinch of salt and pepper. Stir everything together, then transfer to a baking dish (approx 30cmx30cm).
- Step 7
Top the mixture with the colcannon, and ruffle the top with a fork (this helps to get some brown crispy bits on top). Place in the oven to cook for 20-25 minutes until bubbling at the edges and starting to brown on top.
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Preheat the oven to 200C/400F (fan).
Source: Nicky's Kitchen Sanctuary
