Venison sausages with blue cheese & spring onion colcannon
This recipe from Rachel Green takes the humble dinner of sausage and mash to a whole new level!
Ingredients
Fresh Ingredients
- 8 Large venison sausages
- 1 kg Floury potatoes (such as King Edwards or Maris Piper), peeled & cut into even chunks)
- 120 g Butter
- 150 g Savoy cabbage, core discarded, leaves finely shredded
- 4 Spring onions, finely sliced
- 150 g Blue cheese, crumbled
- 150 ml Cream
Store Cupboard Ingredients
- 1 tbsp Vegetable oil
- 1/2 tsp ground white/black pepper
Instructions
- Tip the potatoes into a large saucepan, cover with cold water and add the salt.
- Cover with a lid and bring to the boil. Simmer for 12-15 minutes until tender when pierced with a knife.
- Drain and then mash the potatoes until smooth using either a masher, ricer or by passing the potatoes through a sieve, adding two-thirds of the butter.
- Heat the remaining butter in a large frying pan and fry the cabbage for 2-3 minutes until nearly tender then add the spring onions and cook for a further minute. Take off the heat and leave to one side.
- Meanwhile, heat the oil in a non-stick frying pan over a medium heat and add the sausages. Cook the sausages for 10-12 minutes, turning regularlyso that they cook evenly. Remove from the heat and keep warm.
- In a saucepan, gently heat the cream and blue cheese.
- When the mixture starts to simmer and the cheese starts to melt, stir well and then beat into the mashed potato.
- Add the cabbage and spring onions to the potato mixture and mix well. Season to taste with a little salt and pepper.
- Serve immediately with the venison sausages.