Pork & Guinness Sausages Casserole with Colcannon Recipe
This recipe serves 8 people. Halve the ingredients for a smaller group or freeze the leftovers.
1 tbsp vegetable oil
2 large onions, sliced
2 celery sticks, chopped
12 rashers SMOKED STREAKY BACON, chopped
2 tbsp plain flour
2 tbsp tomato purée
330ml bottle Guinness
300ml BEEF STOCK, hot
250g chestnut mushrooms, halved
3 tbsp fresh parsley leaves, to garnish
- Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.
- Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and tomato purée and cook for 1 minute. Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced. Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms. Simmer for 5 minutes, stirring occasionally, and season to taste.
- Transfer half the mixture to a freezer-proof container. Cool, then label and freeze (see freezing tip). Return the remaining mixture to the heat and simmer for a further 10 minutes, until the sausages are cooked and the sauce has thickened. Garnish with parsley and serve with mashed potato and savoy cabbage.
INGREDIENTS1.8kg potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do)
1 head of green cabbage or kale
1 cup (240 ml) milk or cream
120g butter, divided into three parts
4-5 spring onions, chopped*
Salt and pepper
Fresh Parsley or chives
Peel the potatoes and put them in a pot to boil.
While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes, depending on the cabbage. Test it and don’t let it overcook - if anything it should be slightly undercooked.
When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
When the potatoes are soft, drain the water and return the potatoes to the saucepan. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped green onions. Allow the milk to warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam.
With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture. Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and disgusting.
Mix the cabbage thoroughly through the mashed potato.
Before serving, season with a little salt and sprinkle with fresh parsley or chives. Most importantly, make a well in the centre of the mound of potato and put the last third of the butter in there to melt.