Pork Sausages, Colcannon Mash & Onion Gravy

Serves 4

Ingredients

• 8 good quality Irish pork sausages

Colcannon mash

• 1kg potatoes, 50g butter, 150mls cream,
• 1 bunch curly kale finely chopped

Onion gravy

• 3 red onions sliced finely
• 4 shallots sliced finely
• 1 bottle larger
• 250mls beef stock
• 2 table spoons picked thyme
• 2 table spoons whole grain mustard
• 2 table spoons chopped chives
• 50g of cold butter diced

 

Method

1. To make the colcannon, boil the potatoes until cooked, stain off and place back in the pot and on the stove for 2 minutes to ensure all the water has evaporated.
2. Mash until smooth until you have no lumps… in a separate pan sauté the chopped kale until soft, add the cream, season with salt and pepper and fold through the mashed potatoes.
3. Place heavy based frying pan on a high heat, add some vegetable oil to the pan, carefully place the sausages into the pan and pan fry for 2-3 mins (until golden) on one side.
4. Place on roasting tray and finish cooking in pre-heated oven at 190 degrees for 5-6 mins or until cooked through.
5. To make the onion gravy, add the onions to the same pan and sauté for 15 minutes on a medium heat, the key here is to cook the onions without colour and they go nice and soft.
6. Add in the picked thyme and the beer, cook until the beer reduces by half the volume of liquid on a high head, now add the beef stock, mustard and bring back to the boil for a minute.
7. Season the sauce with salt and pepper and whisk in the knobs of cold butter
8. To serve place a big dollop of colcannon on centre of a warmed bowl, sausages on top and smother in lots of onion gravy, some peas on the side if you like

 

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

You can also get more tips from Gareth and Gary O'Hanlon on their GoLoud Original Podcast "Dishing It Out"

All with thanks to Cully & Sully.

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