Colcannon

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g green cabbage
• 2 250 g sausage
• 3 100 g spring onion (scallion)
• 4 50 g butter
• 5 700 g potato purée
• 6 chives
• 7 salt
• 8 pepper
• Total weight: 1,600 grams

Times:

Preparation	Cooking	Start to finish
25 min.	43 min.	1 hour 8 min.

Step by step recipe

1	Prepare 500 g green cabbage (green really is best for this). Drain thoroughly and leave to wait on absorbant paper.
2	Wrap the sausages in aluminium foil and cook in the oven at 360°F (180°C) for about 40 minutes.
3	Rinse, peel and chop 100 g spring onion (scallion).
4	Melt 50 g butter in a frying pan on medium heat. Add the cabbage and onion. Salt, pepper and cook gently for 2 or 3 minutes.
5	Reheat 700 g potato purée in a saucepan on low heat, then add the cabbage and onion mixture. Finish by adding the chopped chives, then check the seasoning.
6	Serve on hot plates, with a bed of colcannon and the sausages sliced on top.

Remarks

As you can see, I have added sausages here (smoked), but my friend Frances from Dublin tells me that in Ireland they don't normally serve meat with colcannon, except for maybe a bit of bacon.

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