Ingredients
Scale
- 4–6 Irish sausages (saucisses irlandaises traditionnelles)
- 4 large potatoes, peeled and quartered
- 1/2 head of cabbage or kale, shredded
- 1/2 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
- Optional: 1/4 cup chopped green onions or leeks
Instructions
- In a large skillet over medium heat, cook the sausages until browned and cooked through (15-20 minutes). Remove and set aside.
- Place the potatoes in a large pot, cover with cold water, add salt and bring to a boil. Simmer until tender (15-20 minutes).
- Drain potatoes, mash until smooth. In a separate pan, melt butter and cook cabbage or kale until tender (5-7 minutes). Combine with mashed potatoes, add milk, and season to taste.
- Serve sausages hot with a generous portion of colcannon mash and garnish with fresh herbs if desired.
Notes
- For extra flavor, add a spoonful of mustard to colcannon.
- Try different greens like spinach or Brussels sprouts instead of cabbage or kale.
- For a richer colcannon, use cream instead of milk.
- Grill sausages for a smoky flavor.
- Any high-quality pork sausages can be substituted for Irish sausages.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg