Recipes

Homemade pork sausages with colcannon and apple sauce

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the sausages

For the colcannon

  • 1.5kg/3lb 5oz floury potatoes, scrubbed
  • 100g/3½oz butter
  • 500g/1lb 2oz green cabbage, outer leaves removed and discarded, inner leaves sliced
  • 250ml/9fl oz hot milk
  • 2 tbsp chopped fresh parsley

For the apple sauce

  • 1 large cooking apple, peeled, cored and roughly chopped
  • 1 tbsp water
  • 25-50g/1-2oz caster sugar