This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Colcannon
Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions.
There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
57 K 4.3/5 (13 reviews)
1 hour 8 min.
Easy
4 people
8 IngredientsLast modified on: April 23th 2017
For 4 people, you will need:
- 1
500 ml green cabbage - 2
250 ml sausage - 3
100 ml spring onion (scallion) - 4
51.6 ml butter - 5
700 ml potato purée - 6
chives - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Prepare 500 ml green cabbage (green really is best for this).
Drain thoroughly and leave to wait on absorbant paper.
Drain thoroughly and leave to wait on absorbant paper.
Stage 2 - 40 min.
Wrap the sausages in aluminium foil and cook in the oven at 360°F (180°C) for about 40 minutes.
Stage 3 - 3 min.
Rinse, peel and chop 100 ml spring onion (scallion).
Stage 4 - 3 min.
Melt 51.6 ml butter in a frying pan on medium heat. Add the cabbage and onion.
Salt, pepper and cook gently for 2 or 3 minutes.
Salt, pepper and cook gently for 2 or 3 minutes.
Stage 5 - 2 min.
Reheat 700 ml 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.
Finish by adding the chopped chives, then check the seasoning.
Stage 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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 1,400 RDI=130 % | 1,140 RDI=170 % | 16,740 RDI=840 % | 70,100 RDI: 840 % |
| Per 100 g | 10 RDI=5 % | 90 RDI=8 % | 70 RDI=10 % | 1,050 RDI=50 % | 4,380 RDI: 50 % |
| Per person | 60 RDI=20 % | 350 RDI=30 % | 290 RDI=40 % | 4,190 RDI=210 % | 17,520 RDI: 210 % |
How much will it cost?
- For 4 people : 5.45 €
- Per person : 1.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Chicken Brussels pie, Sausage with duchess potatoes and a Mont d'Or fondue , Two-stage beef chuck , Sausage and mashed potatoes, ... See them all 15
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Alsatian-style salad, Bistro-style cabbage salad, Pan-fried salmon with white cabbage, Duet of creamed cauliflower and cabbage , ... See them all 26
Sausage
Like these other recipes: Roscoff loaf, Stuffed mushrooms au gratin, Polish-style beetroot salad, Sausage and mashed potatoes, Sausage rougail, ... See them all 8
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Refreshing summer salad, Cauliflower, chicken and avocado salad, Very green mixed salad, Polenta with beetroot tops, Cretan salad, ... See them all 78
Other recipes you may also like
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011130 K5
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.October 3rd 2010884 K3.8 6 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.October 3rd 2019450 K 24.5 6 hours 50 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022541 K4.5 1 hour 4 min.
How to know when a cake is cooked
It's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle.May 7th 2020291 K4.1 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.