Homemade Pork Sausages with Colcannon and Apple Sauce

Handmade pork sausages served with traditional Irish potato and cabbage mash alongside a simple sweetened apple pulp sauce.

Dinner Comfort Food Pork Potatoes Traditional

Estimated Nutrition

Calories

880.6

kcal / serving

3522.4 kcal total

Carbs

76.6g

per serving

306.4 g total

Fat

50.6g

per serving

202.4 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

to taste

Dairy

piece

Egg

free-range, beaten

100

Butter

250

Milk

hot

Fruits

piece

Cooking Apple

peeled, cored and roughly chopped

GrainsCereals

Breadcrumb

Liquids

tbsp

Water

Meat

450

Pork

fatty minced

NutsSeeds

clove

Garlic

crushed

tbsp

Parsley

chopped fresh

tbsp

Marjoram

chopped fresh alternative to parsley

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped fresh

OilsFats

tbsp

Olive Oil

or sunflower oil

Vegetables

1.5

Potato

floury, scrubbed

500

Green Cabbage

sliced

Method

Cook chopped apple with 1 tablespoon of water in a covered pan until it becomes a pulp.

Serve colcannon with a knob of butter, three sausages, and apple sauce.

Combine cabbage, hot milk, and parsley into mashed potatoes and beat until smooth.

Sauté cabbage with remaining 50g of butter and 2 tablespoons of water for 5-7 minutes.

Divide the mixture into 12 pieces and shape into sausages.

Mix pork, breadcrumbs, egg, garlic, and herbs in a bowl and season well.

Drain, peel, and mash potatoes with 50g of butter.

Boil potatoes in salted water for 10 minutes then reduce water and simmer until tender.

Fry sausages in 2 tablespoons of oil over low to medium heat for 12-15 minutes until golden.