Main Dish Colcannon (Cabbage, Potatoes And Sausages)

1. 1

   In large skillet or dutch oven, brown the sausages in the butter.

2. 2

   Remove sausages.

3. 3

   Add potatoes and onions to drippings in pan and stir to coat.

4. 4

   Add cabbage and parsley and mix well.

5. 5

   Place sausages on top of mixture.

6. 6

   Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft.

7. 7

   Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!).

8. 8

   As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes.

9. 9

   Add salt and white pepper to taste.

10. 10

    Replace the sausages and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.