Main Dish Colcannon (Cabbage, Potatoes and Sausages)
- Reviews 5
Ready In: 1 hr
Serves: 4-6
Ingredients
- 4 -6 irish banger sausages
- 1⁄2 cup butter
- 4 -6 yukon gold potatoes, cubed
- 1 large sweet onion, chopped
- 1 whole cabbage, shredded
- 1 tablespoon fresh parsley
- 3 -8 ounces of your favorite ale
- heavy cream
- salt
- white pepper
Directions
- In large skillet or dutch oven, brown the sausages in the butter.
- Remove sausages.
- Add potatoes and onions to drippings in pan and stir to coat.
- Add cabbage and parsley and mix well.
- Place sausages on top of mixture.
- Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft.
- Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!).
- As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes.
- Add salt and white pepper to taste.
- Replace the sausages and serve.
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