How to make Sausages, Irish Colcannon & Gravy: Autumn Comfort Food

Published Sunday, Sep 15 2013, 08:00 BST  |  By  |  Add comment
This classic dish is a comforting treat for autumn nights. It pairs juicy sausages with traditional Irish Colcannon – which is a yummy mix of soft potato, shredded cabbage and a drop of milk. Just the meal for a cosy night in.

Colcannon and sausages

© Knorr

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


1 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 Time

20 minutes, plus cooling

Cook Time

30 minutes

Nutrition Information

Serves 4

Try these recipes for more tasty suppers:
Cheesy Cheddar Pancake Lasagne
Sticky Vietnamese Pork Salad
Tandoori Style Salmon
Keralan Prawn Biryani