Sausages, Colcannon and Gravy
- 8 sausages
- 1 medium onion, sliced
- 1tbsp vegetable oil
- 1tsp Flora Cuisine
- ½ Savoy or spring cabbage, finely shredded
- 675g potatoes, peeled and chopped
- 100ml hot milk
- Salt and freshly ground pepper
- 1 Knorr Onion Gravy Pot
Grill the sausages, until cooked through, turning now and then to ensure even browning.
Meanwhile, cook the potatoes in boiling, lightly salted water until tender.
While the potatoes are boiling, cook the shredded cabbage in the Flora, stirring often, until softened.
To make the colcannon, drain the potatoes, mash with the hot milk and season with salt and freshly ground pepper. Mix in the cooked, shredded cabbage.
Heat the oil in a frying pan, add in the onion and fry, stirring now and then, until lightly browned.
Serve the grilled sausages with the colcannon and the onion gravy made with a Knorr Onion Gravy Pot (you could make your own, but who can be bothered on a week night, right?).
What do you think of this recipe?
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