Chipolatas in apple gravy with parsnip colcannon

Chipolatas in apple gravy with parsnip colcannon

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(11 ratings)

Prep: 20 mins Cook: 40 mins


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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  • 1 large potato, cut into chunks



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

  • 4 parsnips, peeled and cut into chunks



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

  • 8 chipolatas
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large red apples, cored and cut into slim wedges



    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 is usually made from grinding wheat, maize, rye, barley or rice. As the main…

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



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

  • 5ml milk



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


  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, questions and tips

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3rd May, 2018
Really lovely, only tweaked slightly. Main change was the method, I get flustered when everything is finished in different pans at the same time, so for cooks like me: 1. Prepare all the veg 2. Put chipolatas in oven no fat needed until cooked 3. Start root veg boiling. 4.Fry green parts of onions, the remove with slotted spoon and set aside 5. In same pan fry white onion, apple and make gravy as recipe 6. When sausage cooked, drain any fat and put them into gravy 7. Add Kale or savoy to roots, cook, air dry and mash as per recipe then add green onions, pop back on hob for a moment to reheat onion. 8 Taste gravy, I'd only used 1 apple but found it too sweet for our taste so added some dried sage and wholegrain mustard, bubbled a bit. 9 Served as mash in one dish and the sausage in gravy in another rather than plating. Much more relaxing!
15th Oct, 2016
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
17th Feb, 2015
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.
10th Feb, 2015
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.
9th Feb, 2015
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.
4th Feb, 2015
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.
4th Feb, 2015
Delicious and something different for the dinner table. I used swede instead of the potato. It was very tasty.
Minoo's picture
19th Jan, 2015
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!
27th Sep, 2015
Does this require 5 or 50 mls of milk please?
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