Ingredients
Scale
- 6 Irish sausages
- 4 large potatoes, peeled and quartered
- 1/2 head of cabbage, shredded
- 4 scallions, chopped
- 1/2 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large skillet, cook the Irish sausages over medium heat until browned and cooked through, about 15-20 minutes. Remove and set aside.
- Boil the quartered potatoes in a large pot until tender, about 15-20 minutes. Add the shredded cabbage for the last 5 minutes.
- Drain the potatoes and cabbage, return to the pot, and mash with milk, butter, and scallions. Season with salt and pepper.
- Serve the hot Irish sausages alongside a generous helping of creamy colcannon mash.
Notes
- Use Yukon Gold potatoes for extra creaminess.
- Don’t overcook the cabbage; it should retain some texture.
- For richer flavor, add a knob of butter on top of the colcannon before serving.
- Experiment with adding other vegetables like leeks or kale.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet and Boil
- Cuisine: Irish
- Diet: Meat-Based
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg