Printer friendly version
-
Homemade pork sausages with apple sauce
- Prep time:
- 25 mins, plus refrigeration
- Cook time:
- 25 mins
- Serves:
- 4
Piping hot mashed potato dotted with chopped cabbage is the classic accompaniment for homemade sausages in Rachel Allen’s Irish classic
Similar recipes
Related Videos
Ingredients
For the sausages
- 450g fatty minced pork
- 50g breadcrumbs
- 1 Egg, lightly beaten
- 1 clove Garlic, crushed
- 1 tbsp chopped parsley or marjoram
- 3 tbsp olive oil or sunflower oil
For the colcannon
- 1.5 kg floury Potatoes, such as King Edwards or Maris Piper, scrubbed
- 100g Butter
- 500 g green Cabbage, outer leaves removed
- 250ml hot Milk
- 2 tbsp chopped Parsley
For the apple sauce
- 1 large cooking Apple, (about 350g), peeled, cored and roughly chopped
- 1 tbsp water
- 25-50g caster sugar
Method
1. For the sausages: mix together all the ingredients, except the olive oil, and season with salt and freshly ground black pepper. Fry a tiny bit of the mixture in a pan with a little olive or sunflower oil so that you can taste it to check if the seasoning is good; add more salt or pepper as necessary.2. Divide the mixture into 12 pieces and shape each one into a sausage. Place on a baking tray or plate and set aside until you want to cook them. Chilling them in the fridge for a day is fine or you can freeze them - defrost them thoroughly before cooking.
3. To make the colcannon: cook the potatoes in boiling salted water until starting to go tender. Drain three-quarters of the water and continue to cook over a low heat - avoid stabbing the potatoes with a knife as this will make them break up. When cooked, drain all the remaining water, peel and mash with 50g of the butter while still hot (you can hold the potato on a fork and peel with a knife if they are too hot to handle). Set aside.
4. Meanwhile, cook the cabbage. Cut the cabbage into quarters, then cut out the core. Slice the cabbage finely against the grain. Heat a saucepan, add the remaining butter, 2 tbsp of water and the sliced cabbage. Toss over a medium heat for 5-7 minutes, until just cooked. Add the cabbage to the potatoes, then add the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and pepper, and beat until creamy smooth, adding more milk if necessary.
5. To make the apple sauce: place the apple in a small saucepan with the water. Put the lid on and cook over a gentle heat (stirring every now and then) until the apple has broken down to a mush. Add sugar to taste. Serve warm or at room temperature.
6. To cook the sausages, heat a frying pan on a low to medium heat, add 2 tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, until golden-brown on all sides and cooked on the inside. Serve with the piping hot colcannon (topped with the remaining butter) and apple sauce, which can be served warm or at room temperature.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Have not had this in yrs hope to do it next Wk
I make these sausages and mash probably once a fortnight. Great way to use up left over bread, and the fattier cuts of pork is so cheap. A very tasty dish, I add sage from my garden, superb!
This sounds absolutely delicious, and I do now make my own sausage, omitting the breadcrumbs, as on a version of the Atkins diet. I also make Beef and mustard sausages, Lamb with Mint, Pork and Apple, Turkey and leek. All so simple and tasty, plus you know exactly what goes into them.