We’re rolling back the clock to a good old classic, grilled sausages, colcannon and onion gravy is a sure winner. The pork and oregano sausage will sizzle under the grill while you craft the perfect onion gravy and champ to compliment it. Put your champ down on the plate first and place the sausages on top, then splash on the gravy and tuck in. We promise you won’t regret it.
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Pork and Oregano Sausage(ContainsSulphites)
Diced Sweet Potato
Sliced Spring Greens
Beef Stock Powder
a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes and preheat the grill to high. b) Chop the white potato into small 1cm chunks (no need to peel unless you want to). c) Put the sausages on a baking tray and grill until cooked, 15-18 mins - the sausages are cooked when no longer pink in the middle. d) Turn halfway.
a) Once the water is boiling, add both types of potato to the pan and simmer until tender, 10-15 mins.
a) When the potatoes have been cooking for 5-10 mins, add the spring greens to the pan and simmer until soft, 3-5 mins. b) The potatoes are cooked when you can easily slip a knife through them.
a) Meanwhile, pop the onion marmalade into a pan and add the water (see ingredient list for amount) and beef stock powder. b) Stir and bring to a simmer. c) Simmer until slightly reduced, 3-4 mins. d) Remove the pan from the heat.
a) When the potatoes and greens are cooked, drain them in a colander. b) Pop them back in their pan and season with of salt and pepper. c) Add the butter and mash - champ done! d) Taste and add more salt and pepper if you feel it needs it.
a) Serve the champ with the sausages and the sauce spooned over. Enjoy!