Products Used In This Recipe
- Meat Recipes
SERVINGS x4 | COOKING TIME – 40 minutes | CALORIES – 600kcal per serving
Ingredients
For the Sausages and Gravy:
- 4 pork sausages (or more for additional servings)
- 1 red onion, cut into wedges
- 60g mushrooms, sliced
- 1 tablespoon jam or chutney (e.g., Branston pickle)
- 250ml stock (use vegetable water from the colcannon mash)
- 1/2 tsp mustard or mustard powder
- 1/2 tsp xantham gum or cornflour (mixed with cold water)
- 2 tbsp Sausage Burger Seasoning
- Dash of sea salt and black pepper
For the Colcannon Mash:
- 400g potatoes, peeled and chopped
- 170g carrots, peeled and chopped
- 250g swede, peeled and chopped
- 180g savoy cabbage, shredded
- 1 tbsp butter
- 1/4 tsp sea salt
- Dash of ground black pepper
Instructions
1. Prepare the Colcannon Mash:
Steam the potatoes, carrots, swede, and cabbage until tender.
2. Cook the Sausages:
While vegetables are steaming, heat oil in a frying pan. Sear the sausages with Sausage Burger Seasoning for 5 minutes until browned. Add onion wedges, rosemary, and additional seasoning. Cook for 5 more minutes.
3. Add Flavorings:
Stir in chutney or jam and sliced mushrooms. Cook for 3 minutes until onions caramelize.
4. Make the Gravy:
Add vegetable stock and mustard to the pan. Simmer until the sauce thickens. Use xantham gum or cornflour mixture if needed to reach desired consistency.
5. Mash the Vegetables:
Drain the steamed vegetables and mash with butter, salt, and pepper.
6. Serve:
Plate the colcannon mash alongside the sausages and pour the gravy over the top. Garnish with fresh herbs if desired.
Enjoy your Sausages in Gravy with Colcannon Mash, enhanced with the rich flavors of Sausage Burger Seasoning!
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