Rachel Allen's Homemade Pork Sausages with Colcannon and Applesauce

Name: Rachel Allen's Homemade Pork Sausages with Colcannon and Applesauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: European, Irish
Ingredients: 1 large cooking apple (12 ounces /350g), peeled, cored, and coarsely chopped; 50 grams cup fresh bread crumbs; 100 grams 1/2 cup butter; 500 grams pound, 2 ounces green cabbage, outer leaves removed; 1 egg, lightly beaten; 2 Tbsps chopped fresh parsley; 1 clove garlic, crushed; 450 grams pound fatty ground (minced) pork; 250 milliliters cup milk, heated; 2 kgs pounds baking or russet (floury) potatoes, scrubbed; 4 servings Salt and freshly ground black pepper; 4 servings Sausages; 25 grams to 4 tablespoons (25–50g) sugar; 3 Tbsps olive oil or sunflower oil; 1 Tbsp water

Rachel Allen's Homemade Pork Sausages with Colcannon and Applesauce might be just the European recipe you are searching for. One serving contains 1051 calories, 34g of protein, and 59g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of salt and pepper, ounces cabbage, sunflower oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. A couple people really liked this main course.

Instructions

Mix together the pork, bread crumbs, egg, garlic, and parsley. Season with salt and pepper. Fry a tiny bit of the mixture in a pan with a little olive or sunflower oil to see if the seasoning is good.

Ingredients you will need

Salt And Pepper

Sunflower Oil

Breadcrumbs

Seasoning

Parsley

Garlic

Olives

Pork

Egg

Equipment you will use

Frying Pan

Divide the mixture into twelve portions and shape each one into a sausage.

Ingredients you will need

Sausage

Place on a baking sheet or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.)

Equipment you will use

Baking Sheet

To make the colcannon: Cook the potatoes, covered, in boiling salted water for 10 minutes. Then drain three-quarters of the water and continue to cook over low heat with the lid on for another 20 to 30 minutes until cooked. Test using a skewer or feel with your fingers; avoid stabbing the potatoes with a knife because this will make them break up. When cooked, drain all the remaining water, peel, and mash with 1/4 cup of the butter while hot. I usually hold the potato on a fork and peel with a knife if they are hot.

Ingredients you will need

Potato

Butter

Water

Equipment you will use

Skewers

Knife

Meanwhile, cook the cabbage.

Ingredients you will need

Cabbage

Cut the cabbage into quarters, then cut out the core. Thinly slice the cabbage across the grain.

Ingredients you will need

Cabbage

Grains

Heat a saucepan, add the remaining 1/4 cup butter, water, and the sliced cabbage. Toss over medium heat for 5 to 7 minutes, until just cooked.

Ingredients you will need

Cabbage

Butter

Water

Equipment you will use

Sauce Pan

Add to the potatoes, then add most of the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season to taste and beat until creamy and smooth, adding more milk if necessary. While the potatoes are cooking, make the applesauce and sausage.

Ingredients you will need

Applesauce

Potato

Parsley

Sausage

Milk

Put the apple in a small saucepan with the water. Cover and cook over a gentle heat (stir every now and then) until the apple has broken down to a mush.

Ingredients you will need

Apple

Water

Equipment you will use

Sauce Pan

Add sugar to taste.

Ingredients you will need

Sugar

Heat a frying pan on a low to medium heat, add 2 tablespoons of the olive oil, and gently fry the sausages for 12 to 15 minutes, until golden on all sides and cooked on the inside.

Ingredients you will need

Olive Oil