Cumberland Sausage With Colcannon Mash, Mini Yorkshires And Gravy
- 450g fresh cumberland sausages
- 1x 124g pack shop-bought mini Yorkshire puddings
- 900g fluffy potatoes, peeled and cut into chunks
- ½ savoy cabbage, finely shredded
- Splash milk
- 2 knobs of butter
- 1 bunch spring onions, finely chopped
- 1 tablespoon oil
- 1 onion, peeled and sliced
- 1-2 tablespoons plain flour
- 300ml hot pork or vegetable stock
- 1 tablespoon fresh thyme leaves
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
Place the sausages in a roasting tin and cook in the oven for 15-20 minutes until golden and cooked through.
During the last 10 minutes add mini Yorkshires to oven and cook according to packet instructions.
Boil the potatoes in a large pan for 15-20 minutes or until soft.
During the last 8-10 minutes add the cabbage. Drain and mash with a splash of milk and a knob of butter. Stir through the spring onions.
To make the gravy; heat the oil and cook the onion, for 5-10 minutes until lightly golden and soft. Stir in the flour then gradually stir in the stock (or you can cheat and use gravy granules!).
Add the fresh thyme leaves, bring to boil and allow to simmer and thicken for 5 minutes stirring occasionally.
Serve the sausage with the colcannon mash, Yorkshires, the gravy and seasonal vegetables.