Rosemary & Mint Lamb Sausages with Creamy Colcannon

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • Breakfast lamb, rosemary & mint sausages
  • 600g potatoes, peeled and chopped
  • ½ green cabbage, finely shredded
  • 1 red onion, thinly sliced

Pantry ingredients

  • 40g butter
  • ¼ cup milk
  • 1 tbsp olive oil
  • 250ml beef stock
  • 1 tbsp plain flour
  • Salt and pepper

  1. Preheat the oven to 190°C fan-forced (210°C conventional).
  2. Place the sausages on a lined baking tray and bake for 30–35 minutes, turning halfway.
  3. Meanwhile, boil the potatoes for around 20 minutes until tender.
  4. Steam the shredded cabbage for 5 minutes.
  5. Drain the potatoes and mash with butter and milk until smooth, then fold through the cabbage.
  6. While the potatoes cook, sauté the sliced onion in olive oil until caramelised.
  7. Sprinkle over the flour and stir for one minute before gradually whisking in the beef stock. Simmer until thickened into a rich onion gravy.
  8. Serve the sausages on a bed of creamy colcannon topped with onion gravy.

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