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.
Tags:
Calorie Smart
•Quick
•Eat Me First
Allergens:
Sulphites
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
225 grams
Pork Sausages
400 grams
Baby Potatoes
1 unit(s)
Onion
120 grams
Baby Spinach
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Chicken Stock
1 sachet(s)
Honey
1 pack(s)
Tomato Paste
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)1783 kJ
Energy (kcal)426 kcal
Fat25.4 g
of which saturates9.7 g
Carbohydrate50.1 g
of which sugars13.9 g
Dietary Fiber0 g
Protein21.3 g
Cholesterol0 mg
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Potato Masher
•Pot
•Colander
•Lid
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Share the colcannon between your plates and serve the sausages alongside.
- Spoon the gravy over the sausages and tuck in.
