Sausage and Colcannon Bake - Comfort food, layered on top of comfort food. With gravy. One for St Paddy's day!
How the heck did it get to Friday and I haven't even posted a recipe yet this week? I'm so sorry guys!
I started off with the income report - posted on Tuesday instead of Monday because it took me ages to write. Then I had every intention of posting a Thai chicken and rice one-pot meal on Wednesday or Thursday. However, when it came down to it, I just couldn't post it. The photos were awful!
It's one of those dishes I've made lots of times, and it is, admittedly, an ugly dish. So I looked upon it with as a challenge and did my best to prettify it with nice linens, garnishes and any other styling additions I could make. But I failed miserably.
I almost published it anyway, because sometimes tasty food is ugly. But I couldn't. It's a challenge, and I'll redo it again (and again if needed) until I get those photos!
In the meantime, I'm sharing something that's also delicious, but a little (if rather rustic) more attractive looking. Sausage and Colcannon Bake - or Pie. I can't decided between Bake or Pie. I'll probably change it five times before I hit publish.
It's one of those easy, comfort food recipes, like shepherds pie, Lancashire hotpot, Toad in the Hole, Creamy Chicken pot pie, cow pie or beef and Guinness Stew that everybody polishes off. Plus I get to include kale and spring onions - that the kids will eat under creamy-mashed-potato-circumstances. It's also got mushrooms - that the kids pick out and place on my plate (works for me!) and peas, which are never a problem in the vegetable eating battle.
Hopefully this makes up for my lack of posting this week!
My other excuse is that it's also been a bit of a jet-setting week for me. Not actually involving jets, more like train after train. I was down in Milton Keynes all day Tuesday talking to Neff about plans for 2017 (after winning their cookaholics competition in August). It sounds like lots of exciting stuff on the books, and hopefully lots of new recipes that I get to create and share with you guys. Can't wait!!
I'm also down in London at the moment. I traveled down yesterday for the Pinterest UK food awards. I was shortlisted for a few, but unfortunately didn't win. All of the winners had 100% amazing photos and recipes, and among them were Jamie Oliver, Helmsley & Helmsley, Olive Magazine, and my amazing blogger buddies - Lucy from Super golden Bakes, and Ciara from My Fussy Eater (who actually won two awards! Making her the biggest award winner of the night!). It was great to catch up with lots of blogger friends - who I chat to regularly on Facebook or Messenger, but rarely get to see face-to-face. So we enjoyed more than a little wine, followed by a bite to eat and a sneaky cocktail after the awards.
A thoroughly enjoyable night, and I'm just getting over the fuzzy wine-head this morning with the help of a few cups of tea!
Ok, time to stop wittering - here's the recipe:
Sausage and Colcannon Bake Recipe:
Sausage and Colcannon Bake
Ingredients
- 5-6 medium potatoes - , peeled and cut into large chunks
- 80 g Kale - chopped
- 5 spring onions/scallions - chopped
- 60 g butter, cubed
- 60 ml double (heavy) cream
- ¼ tsp each of salt and pepper
- 1 tbsp vegetable oil
- 8 good-quality pork sausages - use gluten free sausages if required
- 1 large onion - peeled and sliced
- 2 tbsp plain/all purpose flour - (for gluten free use a good-quality, gluten-free plain flour blend - such as King Arthur or Doves farm)
- 500 ml beef stock - water plus two stock cubes is fine (I use Essential cuisine beef stock powder for gluten free).
- 125 g sliced mushrooms (I used baby portabella)
- 100 g fresh or frozen peas
- 1 tsp Worcestershire sauce
- 1 bay leaf
INSTRUCTIONS
- Preheat the oven to 200c/400f.
- 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.
- 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.
- 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.
- 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 onions. Cook the onions, moving around the pan regularly for 10-15 minutes until browned and caramelized.
- 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).
- 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.
✎ Notes
Nutrition
If you’ve tried my recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
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Chris Chaplin says
Perfect comfort food, it was just what we needed on a cold, wet evening. We don't eat meat so l used Heck sausages in mine. Empty plates all round and my husband even had seconds. Thank you Nicky, for another superb recipe.
Lorna says
Hi Nicky, This looks delicious.. Just perfect for this time of year...
Just one question..... Can I substitute the Kale for Savoy cabbage??
You have a fantastic array of recipes.. The only problem is..... deciding which one to make!!!!...😊🏴
Nicky Corbishley says
Thanks Lorna - yess, you could use kale, or even finely chopped spring green if you like 🙂
Sarah & gary Merrick says
fantastic recipe , thanks so much for sharing !
jael says
A great crowd pleaser, for about 20 people. I made it up the day before, added a few extra veggies for a perfect one pot meal. Loved by everyone!
Sandy says
I am a single woman and I made this recipe, and I ate every bit of it myself. It took me a few days but it was excellent excellent. I am so pleased that she published this recipe
SC says
Love this twist on sausage and mash, fab comfort food.
Wendy says
All I can say is wow! I have genuinely not eaten something this tasty in such a long time. So simple - this is essentially sausage and mash but the sum is definitely greater than it's parts. I added parsnip to the mash for extra veg too. Thanks for the recipe!
Nicky Corbishley says
Thanks Wendy - LOVE that idea with the parsnip!!!
Linda says
I've made this like five times, it's so good!!! I used brats because that's pretty much it for sausages in the US. And it's one of our favorite Sunday dinners 🙂 thanks !
Nicky Corbishley says
Thanks Linda, so glad you like it 🙂
Michelle @ The Last Food Blog says
Colcannon and sausages are always a winner! Nice twist making them into a bake, I'm sure this would go down very well at any Paddy's celebration 😉
Pat says
Ummmm, looks delicious, I'm making this soon.
Pat
Sue says
I've made this for dinner tonight & it's really tasty. Just one thing, your recipe states 60ml (1/2 cup) of cream, 60ml is actually a 1/4 cup & because I'm in the UK I followed the metric measurements & 60ml was just right. Definitely a recipe I'm going to make again, thank you
Nicky Corbishley says
Thanks so much for spotting the typo Sue - I've updated that now. So glad you enjoyed it 🙂