Meals and Courses

Sausages with Sprout Colcannon

cook 20 mins
  • 4 flavoured sausages, such as pork and apple
  • 400 g (13 oz) floury potatoes, cut into chunks
  • 50 g (2 oz) butter
  • 200 g (7 oz) Brussels sprouts, sliced or shredded
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon chopped chives
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons crème fraîche
  • salt and pepper
  • Arrange the sausages on a foil-lined grill rack and slide under a preheated, medium-hot grill for 15–18 minutes, or according to the packet instructions, until cooked through.
  • Cook the potatoes in a pan of salted boiling water for 12–15 minutes, until tender.
  • Meanwhile, melt half the butter in a frying pan and cook the sprouts with the nutmeg and a generous pinch of salt and pepper over a medium-low heat for 4–6 minutes, stirring occasionally, until softened.
  • Drain the potatoes, return to the pan and mash until smooth with the remaining butter. Stir in the chives, mustard, crème fraîche and sprouts and serve with the grilled sausages.
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