Enjoy a taste of Ireland with Quorn Sausages and lovely, fluffy mash with cabbage.
Serves 3
40
mins
A Little Effort
400 cals (Per serving)
16g of fat (Per serving)
Ingredients
1x 250g pack of Quorn Sausages - choose your favourite flavour
350g potatoes, peeled and cut into chunks
3 tbsp skimmed milk
pinch of ground nutmeg
1 tbsp vegetable oil
125g firm green cabbage, finely shredded
1 leek, trimmed and finely sliced including green part
salt and freshly milled black pepper
1 tbsp vegetable oil
1 small onion, chopped
1 tbsp soft brown dark sugar
3 tbsp red wine
290ml vegetable stock
2 tsp cornflour
salt and freshly ground black pepper
Method
Cook potatoes in large pan of boiling salted water until tender, this should take approximately 20-25 minutes
Meanwhile, to make the gravy, heat the vegetable oil in a small saucepan, soften the onion for 4-5 minutes. Stir in the sugar and leave to caramelise for 1-2 minutes. Pour in the wine and cook for 1 minute. Stir in most of the stock, reserving two tablespoons to mix with the cornflour. Add to the sauce and bring back to a gentle simmer, stirring until thickened
Heat a tablespoon of vegetable oil in a small frying pan and gently cook the shredded cabbage and leek cook for about 3 minutes until tender, turning regularly
Mash the potato with the milk and nutmeg until smooth and creamy. Stir in the cabbage and leek and season to taste
Cook the Quorn Meat Free Sausages following back of pack cooking instructions
Serve the sausages, and colcannon on a plate and pour over the rich onion gravy
