A firm family favourite, this is super easy to whip up as a mid-week dinner. Serve with lashings of gravy and enjoy.
- 8 sausages
- 1 medium onion, sliced
- 1 tablespoon vegetable oil
- 1 teaspoon Flora Cuisine
- ½ Savoy or spring cabbage, finely shredded
- 675g potatoes, peeled and chopped
- 100ml hot milk
- Salt and freshly grounded pepper
- 1 Knorr Onion Gravy Pot
Method1 Grill the sausages until cooked through, turning now and then to ensure even browning.
2 Meanwhile, cook the potatoes in boiling, lightly salted water until tender.
3 While the potatoes are boiling, cook the shredded cabbage in the Flora Cuisine, stirring often, until softened.
4 To make the colcannon, drain the potatoes, mash with the hot milk and season with salt and freshly ground pepper. Mix in the cooked, shredded cabbage.
5 Heat the oil in a frying pan; add in the onion and fry, stirring now and then, until lightly browned.
6 Serve the grilled sausages with the colcannon and the onion gravy made with a Knorr Onion Gravy Pot.
Prep Time20 minutes, plus cooling
Cook Time30 minutes
Nutrition InformationServes 4
Try these recipes for more tasty suppers:
Cheesy Cheddar Pancake Lasagne
Sticky Vietnamese Pork Salad
Tandoori Style Salmon
Keralan Prawn Biryani