Quick bangers in red wine with greens and pea colcannon
- Published: 9 Jun 16
- Updated: 18 Mar 24
This classic sausage and mash recipe celebrates the best of the British Isles and takes only 30 minutes.
- Serves 4
- Hands-on time 30 min
Ingredients
- 1 tbsp olive oil
- 8 good quality free-range British pork sausages
- 4 red onions, cut into thin wedges
- 8 fresh thyme sprigs
- 100ml red wine, plus a glug
- 500ml fresh beef stock
- 2 tbsp plain flour
- 150g spring greens, sliced
- 1.1kg floury potatoes such as maris piper, cut into chunks
- 100g frozen peas
Method
- Put the oil in a flameproof casserole (about 30cm across) and set over a medium heat. Fry the sausages for 5-8 minutes or so, turning often, until golden all over. Remove and set aside on a plate. Add the red onions, fry for 1-2 minutes, then add the thyme and 100ml cold water. Cook until the onions are soft but still holding together.
- Pour in the wine and beef stock, then whisk in the flour. Bring back to a simmer, then add the sausages and cook for around 15 minutes, stirring occasionally, until the sauce has thickened. Add the spring greens for the final 5 minutes. Just before you’re ready to serve, add a glug more red wine.
- Meanwhile cook the potatoes in a large pan of boiling water for 15-20 minutes or until tender, adding the peas for the last 4 minutes. Drain and set aside to cool slightly. Mash the potatoes and peas, season with salt and pepper, then top with the casserole.
- Recipe from May 2016 Issue
Nutrition
- Calories
- 642kcals
- Fat
- 27.9g fat (10g saturated)
- Protein
- 25.8g
- Carbohydrates
- 62.4g (6.6g sugars)
- Fibre
- 9.8g
- Salt
- 2.1g
delicious. tips
Bake the casserole (step 2) with the mash on top, then scatter over grated cheddar and grill until golden. Add a little milk or butter for a creamier mash.
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