Tuscan Style Sausage
with Cavolo Nero Colcannon and Balsamic Onion Gravy
Head Chef Andre’s warming Tuscan sausage with cavolo nero colcannon is a great thing to cook on a chilly evening at home. Creamy colcannon is a traditional Irish dish of mashed potato and kale and was originally served in a dish with a dip in the centre that was filled with melted butter. In this dish, we’ve used cavolo nero (a variety of kale) and stirred through wholegrain mustard for an added kick of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
4
Tuscan Pork Sausage
1
Red Onion
100
Chopped Cavolo Nero
12
Balsamic Vinegar
(Contains Sulphites)
½
KNORR Chicken Stock
25
Redcurrant Jelly
1
Wholegrain Mustard
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Fill and boil your kettle and preheat your oven to 200°C. Pop the sausages on a baking tray and roast them on the top shelf of your oven until browned and cooked through, 20-25 mins, turning halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel!). Pop them in a large saucepan along with 0.5 tsp of salt, cover with boiling water and put onto high heat. Boil the potatoes until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a small frying pan on medium heat. Add the onion and cook until softened and beginning to brown, 5-7 mins. Stir often. This is the base of your gravy.
When the potatoes have 5 mins left, add the cavolo nero to the pan of potatoes. Submerge the cavolo nero in the boiling water or cover with a lid so it cooks. Cook until tender, 5 mins.
Lower the heat of the pan with the onions to medium and add the balsamic vinegar. Cook until almost evaporated. Add the water (see ingredients for amount) to the pan and bring to the boil. Stir in the red wine stock pot and redcurrant jelly to dissolve. Simmer for 2-3 mins until the sauce has thickened slightly.
Meanwhile, drain the potatoes and cavolo nero in a colander then return to the pan. Mash together and then mix in the wholegrain mustard and a knob of butter (if you have some). Season to taste with salt and pepper - colcannon made! Share the colcannon between your plates and serve the sausages alongside. Spoon the gravy over the sausages and tuck in!
