Ingredients
8 quality pork sausages
800g Potatoes, peeled & chopped
½ Savoy cabbage, sliced
50g crispy bacon rashers, chopped
25g Butter
50ml Single cream
Nutmeg
Salt and pepper
¼ can Guinness
½ jar Shaws Caramelised Red Onion Chutney
Method
- Boil the potatoes in a pan until softened, then drain and mash with the cream, salt, pepper and a pinch of nutmeg. 2. Meanwhile in another pan, on a medium heat, add a little oil and the butter then cook the cabbage until softened. Add this and the bacon to the mashed potatoes and stir though. 4. Cook the sausages in a frying pan for the time stated on the packet. 5. Once cooked, pour over the Guinness and allow to bubble for a minute or two, remove the sausages to a plate and add the Caramelised Red Onion Chutney to the slightly reduced Guinness. Stir until well combined and allow to boil for another 2 minutes. 6. Arrange the Colcannon potatoes and sausages on a plate and pour over the gravy. Enjoy!