Cumberland sausages with colcannon mash and thyme gravy

Cumberland sausages with colcannon mash and thyme gravy Method 1. Preheat the oven to 200C/gas 6.

Cook the Cumberland sausages in a roasting tin for 15-20 minutes until golden.

During the last 10 minutes, place the mini Yorkshires on a baking tray and add to the oven; cook according to pack instructions.

Peel the potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes until soft. During the last 8-10 minutes, add the cabbage.

Drain and mash with a splash of milk and a knob of butter. Stir through the spring onions.

To make the gravy, heat the oil in a medium saucepan and cook the onion for 5-10 minutes until lightly golden and softened. Stir in the flour; then gradually pour in the stock. Add the thyme leaves, bring to the boil and simmer and thicken for 5 minutes.

Serve the sausages with the colcannon mash, Yorkshires, gravy and seasonal vegetables.