Monday, March 18, 2013


It was St Patrick yesterday and to celebrate  I decided to make Colcannon a very easy and comforting Irish dish. I had  Colcannon in England and it was made with delicious Bangers a special sausage which is very delicious . Well I did not have any bangers so I decided to use some Willshire sausage I already had in my refrigerator. I had some Kale so I used some in my dish . Cabbage is the traditional vegetable but I really wanted to use some kale too. I have not used kale for a very long time but I really like that vegetable.

Savoy cabbage and Kale



4 potatoes
1/4 of a head of cabbage
About 3 cups of Kale
1 link of Willshire sausage cut in 6 pieces ( or any sausage of your choice)
1/2  stick of butter
1/4 cup of heavy cream
2 cups of chicken stock
1/2 cup of lardons (pork salt or bacon cut in small cubes)
1/2 of leeks or onions
1 bay leave
salt and pepper


peel the potatoes
and put in a saucepan in cold water
add salt to the water.
Cook about 40 minutes or till the potatoes are cooked.

Slice the cabbage.
Take the stalk off of the Kale. Cut in small pieces
slice the leeks and rinse under running water. Drained.
Cook the lardons for about 10 minutes

Add the cabbage and the Kale
brown for 10 minutes
Add the stock and the sausage
Add salt and pepper an the bay leave.
cook for about 20 minutes on low heat

When the potatoes are cooked smashed them with a fork
add the butter and the cream. Mashed them roughly. We do not want  smooth mash potatoes this is suppose to be a rustic dish.
if you need too add a little of the stock from the sausage.
Put the sausage mix in a dish add the mashed potatoes.

If you want add a little sour cream and horseradish to make a nice accompaniment

.A table . miam miam miam. Bon appetit

And a little parting though