Ingredients Jump to Instructions ↓

  1. 450 g Cumberland sausages

  2. 8 shop-bought mini-yorkshire puddings

  3. 900 g potatoes

  4. 1/2 Savoy cabbage , finely shredded splashes milk

  5. 1 tsp butter bunches spring onions , finely chopped

  6. 2 tbsp vegetable oil

  7. 1 onion , sliced

  8. 2 tbsp flour

  9. 300 ml stock

  10. 1 tbsp thyme , leaves only

Instructions Jump to Ingredients ↑

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

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

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

  4. 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.

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

  6. 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.

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


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