Ireland · Pork · No. 096
Bangers and Colcannon Mash with Onion Gravy
A single portion of Irish cooking, ready in 28 minutes with 6 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Cook the potato in boiling salted water for 15 minutes until tender.
- 2
Meanwhile, grill or fry the sausages for 12–15 minutes, turning occasionally, until browned and cooked through.
- 3
Fry the onion in a splash of oil for 6–8 minutes until softened and golden, then stir in the stock and cornflour mixed with a splash of water, and simmer for 2 minutes until thickened into a gravy.
- 4
Steam or boil the cabbage for the final 3 minutes of the potatoes' cooking time, then drain everything and mash together with the butter.
- 5
Serve the sausages over the colcannon mash with the onion gravy.
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