I hate waste, it’s something that’s been instilled in me since I was a kid. There is no need to waste, so why do it? So with my white cabbage, red cabbage, potatoes and spring onions I needed something to cook that will use up all three and what better way than to make the Irish and Scottish version of mashed potatoes – Colcannon.
I tried Colcannon years ago and haven’t really made it much since, mostly because it was never really a dish I made much. But, knowing I had so much veg to use, I thought I’d make it for Sam, who had said he always wanted to try it but never got the chance. I love bacon, I’m not a huge fan of cabbage unless hidden in other dishes and mashed potato, well, that’s a favourite for most people.
I mixed up this dish a little, which you’ll see further down this post, I wanted to alter a few bits, more of an experiment and if enjoyed, I’ll make it again. Sam loved it. Emily surprisingly, didn’t. But never mind. I can try again with her next time!
For my Irish Sausages in Mushroom and Onion Gravy, I used Richmond Sausages which admittedly I won’t use again for this dish as they want a little too soft for my liking, but worked ok with this dish. Try not to overlook them in the oven, but if cooked a little too much before adding to the veg and gravy, alters the flavour a little. So don’t go overboard with cooking them, oh and they go soft and no one likes a soft sausage, if you know what I mean?!
- Preparation time:
- Cooking time: 1 hour
- Serve 4
- 1 pack of Irish Sausages – I used Richmond Sausages but use whichever
- 1 large onion, thinly chopped
- 250g of mushrooms, chopped
- 1 pack of smoked bacon lardons
- 4 large potatoes
- 1 small white cabbage
- 1/2 red cabbage
- 2 tablespoons of butter softened
- Spring onions
- Salt Dan pepper to season to taste
- 3 large carrots, scrubbed and chopped to serve as a side dish
- Peel and chop your potatoes and put into a pot of water, enough to cover them. Add 2 pinches of salt and bring to a boil. Summer until the potatoes are fork tender, about 15-18 minutes.
- Whilst your potatoes are cooking, put your sausages into the oven and cook for 15 minutes until browning.
- In a pan or skillet, cook the lardons over a medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lines plate. Reserve the bacon grease and drain the rest. Add the onions and mushrooms and sauté over a medium heat for 1-2 minutes, until they are lightly browned. Add the white and red cabbage and toss lightly while it Suares and wilts, about 5 minutes. Season generously with salt and pepper and allow to cook for a few more minutes. Add the spring onions and gently toss.
- Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.
- While the potatoes are boiling, cook the bacon in a skillet over medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks.
- Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner (or if your stove is gas, set the heat to the lowest setting). Mash the potatoes over very low heat and add the milk, 1/2 – 1 teaspoon salt and pepper. Fold in the cooked and crumbed bacon, cabbage, and onions. Transfer to a serving bowl, form a small well in the center and fill with the butter. Serve hot. Enjoy!