Quorn Sausage & Colcannon Mash

This is comfort food at its best!

Preparation Time: 10
Cooking Time: 40
Difficulty: 2
Serves: 3

Let's Cook

  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 corn flour. 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.

Nutritional Information

per serving

Energy: Kj 1673/Kcal 400

Fat 16.6g of which saturates1.8g

Sugar: 12.4g

Sodium: 0.7g

Recipes made with

Quorn Sausages


Ingredients

1 x 250g pack of Quorn chilled sausages- choose your favourite flavour


For the colcannon:

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


For the onion gravy:

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