Sausages and Colcannon | Blog Chef Cookit

Informations supplémentaires

35 min. | 725 kcal | easy | Family, Favorite | Printable version

1. Cook the sausages Preheat the oven to 425°F. Cut the onion into quarters. Place the sausages and onion in a baking dish. Add a drizzle of oil. Bake in the oven for 20-24 minutes until the sausages are cooked in the center.

2. Cook the potatoes Cut the potatoes into small cubes. Put in a saucepan and fill with enough water to cover. Add salt. Bring to a boil and cook for 10-12 minutes until tender. Drain then mash with butter and milk to taste. Set aside.

3. Setup Thinly chop the cabbage and the green onion. Put the demi-glace in a saucepan with 3/4 ^2P | 1 ^3P cup of water. Bring to a boil and simmer for 4-6 minutes over medium-low heat until the sauce thickens.

4. Make the Colcannon Heat a drizzle of oil in a skillet over medium heat. Cook the cabbage for 5-8 minutes or until tender. Add salt and pepper. Add 1/4 cup water and 1 tbsp. of butter. Cook 2-3 minutes more until the water has completely evaporated and the cabbage is tender. Add the green onion and mix. Add the cabbage mixture to the mashed potatoes. Adjust salt and pepper to taste.

5. Cook the green peas Heat a light drizzle of oil with 1 tbsp. of butter in a skillet over medium heat. Cook the green peas for 2 minutes. Add salt and pepper to taste.

6. Plate your dish Serve the sausages with the onion, demi-glace, colcannon and green peas. Bon appétit!

4unitToulouse sausages

500gYellow Potato(es)

100gGreen Cabbage

3unitGreen Onion(s)

30mlDemi-Glace

180mlGreen Peas

1unitRed Onion(s)

What you need pot, strainer, pans, sheet pan, whisk, potato masher

725 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 65g

22%

fat 34g

52%

cholesterol 99mg

33%

fiber 11g

44%

protein 39g

saturated 11g

55%

sodium 2127mg

89%

sugar 13g

trans 1g