Sausage and Colcannon Bake
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (6)

Sausage and Colcannon Bake

NUTRITION · PER SERVING70M COOK
CAL 31%·PRO 42%
CARBS 77G49% OF CAL
10G FIBER51G OTHER15G TOTAL SUGAR
FAT 28G41% OF CAL
11G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered potatoes and kale topped with sausage and mushroom gravy. Irish comfort food combining creamy potatoes with savory meat.

mainirishcasserolepork
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Nutrition & ingredients

Ingredients

serves 4
  • 5-6 medium potatoes (peeled and cut into large chunks)
  • 80 g (1 1/2 cups) kale (chopped)
  • 5 spring onions/scallions (chopped)
  • 60 g (4 tbsp) butter (cubed)
  • 60 ml (1/4 cup) double (heavy) cream
  • 1/4 tsp each of salt and pepper
  • 1 tbsp vegetable oil
  • 8 good-quality pork sausages (use gluten-free sausages if required)
  • 1 large onion (peeled and sliced)
  • 2 tbsp plain (all-purpose) flour
  • 500 ml (2 cups + 4 tsp) beef stock (water plus two stock cubes is fine, I use Essential cuisine beef stock powder for gluten-free.)
  • 125 g (1 1/2 cups) sliced mushrooms (I used baby Portabella.)
  • 100 g (2/3 cup) fresh or frozen peas
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • pinch of salt and pepper
PREP
20M
SODIUM
980MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.