Chipolatas in apple gravy with parsnip colcannon

Chipolatas in apple gravy with parsnip colcannon

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(9 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4
Comfort food classic, sausage and mash, is bulked out with green veg, parsnips and apple wedges for an easy and nutritious family meal

Nutrition and extra info

Nutrition: per serving

  • kcal500
  • fat24g
  • saturates11g
  • carbs49g
  • sugars18g
  • fibre14g
  • protein16g
  • salt1.5g
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Ingredients

  • 1 large potato, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 parsnips, peeled and cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 8 chipolatas
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large red apple, cored and cut into slim wedges
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 8 spring onions, sliced, white and green parts separated
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 beef or chicken stock cube
  • 200g kale or Savoy cabbage, finely chopped
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 5ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. Put the potato and parsnips in a very large pan of water, bring to the boil and simmer for 10 mins or until the veg is tender. Meanwhile, cook the chipolatas in a large frying pan. When brown on all sides, transfer to a plate and add 25g butter to the pan. Add the apples and white part of the spring onions. Fry for 5-10 mins until softened and starting to caramelise.

  2. Add the kale to the boiling veg for the final few mins, before the potatoes and parsnips are completely soft. When the kale has wilted, drain the veg and leave to steam-dry in the colander. Heat the remaining butter in the same pan – don’t worry about washing it out. Add the green parts of the spring onions and sizzle for a few mins to soften.

  3. Add the flour and stock cube to the apples and spring onions, stir for 1-2 mins, then add 400ml water, mixing to a smooth gravy. Return the sausages to the pan and bubble in the gravy for a few mins until heated through. Meanwhile, add the veg to the buttery spring onions, along with the milk and plenty of seasoning, and mash until the potato and parsnips are smooth. Serve the colcannon with the chipolatas and the gravy spooned over the top.

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Comments (7)

Pepperminto's picture
5

Superb recipe. I needed to use up some apples and some butchers chipolatas and this was just perfect. I used sweet potatoes instead of parsnips, a little red onion instead of spring onion along with adding some fresh thyme and rosemary. Very tasty.

Frantic Flapjack's picture
5

Wasn't expecting much of this recipe but it was a taste sensation! Will definitely make again. I used finely chopped sprouts in place of the cabbage/kale. Highly recommended.

sabamoley's picture
5

This was a really nice winter meal. Made it vegetarian with veggie sausages and vegetable stock and a dash of soy sauce in the gravy. I also used more than 5ml milk. Would probably make twice as much gravy next time.

greippi42's picture

I found this a bit too sweet with the apples in the gravy and the parsnip in the mash. I think next time I'd omit the parsnips.

Jenster24's picture
5

Absolutely delicious! I used savoy cabbage and it worked so well in the mash along with the parsnip and potatoes. So easy to make too. Only point for next time is to slice my apples more thinly. Perfect winter dish.

ashencircle's picture
5

Delicious and something different for the dinner table. I used swede instead of the potato. It was very tasty.

Minoo's picture
5

This recipe is amazing! I'm not a huge fan of parsnips but this was a new way I'd seen to cook them so I gave it a go and it was way better than I ever hoped for. Nicely sweet, really filling and packed with veg. I notice that in the above recipe you say to only add 5ml of milk. In the magazine you said to add 50ml (which is what I did) and that worked fine. Definitely make this again!

Questions (1)

nicgday's picture

Does this require 5 or 50 mls of milk please?

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