Quorn Sausages with Colcannon Mash

Enjoy a taste of Ireland with Quorn Sausages and lovely, fluffy colcannon mash with cabbage. Topped with delicious rich onion gravy, this recipe is perfect for a cold winters evening.

Serves 3

40 mins

A Little Effort

400 cals
(Per serving)

16g of fat
(Per serving)

Ingredients

  • 1x 250g pack of Quorn Sausages - choose your favourite flavour
  • 350g potatoes, peeled and cut into chunks
  • 3 tbsp skimmed milk
  • pinch of ground nutmeg
  • 1 tbsp vegetable oil
  • 125g firm green cabbage, finely shredded
  • 1 leek, trimmed and finely sliced including green part
  • salt and freshly milled black pepper
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 tbsp soft brown dark sugar
  • 3 tbsp red wine
  • 290ml vegetable stock
  • 2 tsp cornflour
  • salt and freshly ground black pepper

Method

  1. Cook potatoes in large pan of boiling salted water until tender, this should take approximately 20-25 minutes
  2. Meanwhile, to make the gravy, heat the vegetable oil in a small saucepan, soften the onion for 4-5 minutes. Stir in the sugar and leave to caramelise for 1-2 minutes. Pour in the wine and cook for 1 minute. Stir in most of the stock, reserving two tablespoons to mix with the cornflour. Add to the sauce and bring back to a gentle simmer, stirring until thickened
  3. Heat a tablespoon of vegetable oil in a small frying pan and gently cook the shredded cabbage and leek cook for about 3 minutes until tender, turning regularly
  4. Mash the potato with the milk and nutmeg until smooth and creamy. Stir in the cabbage and leek and season to taste
  5. Cook the Quorn Sausages following back of pack cooking instructions
  6. Serve the sausages, and colcannon on a plate and pour over the rich onion gravy