Main Dish Colcannon (Cabbage, Potatoes and Sausages)

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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