Ingredients

16 Cookstown thick pork sausages

  • For the Onion Gravy:
  • 30g onions (sliced)
  • 1/2 tsp rubbed sage
  • 10g butter
  • 50ml red wine
  • 250ml pork or veg stock
  • For the Colcannon Mash:
  • Cookstown Streaky Bacon 50g
  • 30g Savoy Cabbage
  • 10g butter
  • 350g mashed potato
  • 15g chopped scallions

Honey grilled pork sausages with mash and onion gravy

serves
4
40
mins

Ingredients

  • For the Onion Gravy:
  • 30g onions (sliced)
  • 1/2 tsp rubbed sage
  • 10g butter
  • 50ml red wine
  • 250ml pork or veg stock
  • For the Colcannon Mash:
  • Cookstown Streaky Bacon 50g
  • 30g Savoy Cabbage
  • 10g butter
  • 350g mashed potato
  • 15g chopped scallions

Method

  1. Put the sausages in a bowl and toss with a little honey and vegetable oil. Grill the sausages until golden brown and cooked through. Put to one side and keep warm.
  2. While the sausages are grilling, make the gravy by frying the onions, sage and butter in a pan until golden brown.
  3. Deglaze the pan with the red wine and add the stock. Reduce until thickened (you can add a little more butter if you wish to correct the consistency). Keep warm till serving.
  4. For the Colcannon mash, fry the butter, cabbage and bacon in a pan until cooked through. Add the cooked mashed potatoes and beat until warmed through, then add the scallions and give a final mix.