Quick bangers in red wine with greens and pea colcannon
- May 2016
- 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
- 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.
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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