Name: Chipolatas in apple gravy with parsnip colcannon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Irish
Ingredients: 1 large potato cut into chunks; 4 parsnips peeled and cut into chunks; 8 chipolatas; 50g butter; 2 large red apples cored and cut into slim wedges; 8 spring onions sliced, white and green parts separated; 1 tbsp flour; 1 beef or chicken stock cube; 200g kale or Savoy cabbage, finely chopped; 5ml milk

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Chipolatas in apple gravy with parsnip colcannon

Chipolatas in apple gravy with parsnip colcannon

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.9 out of 5.17 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 large potato

cut into chunks
4 parsnips

peeled and cut into chunks
8 chipolatas
50g butter
2 large red apples

cored and cut into slim wedges
8 spring onions

sliced, white and green parts separated
1 tbsp flour
1 beef or chicken stock cube
200g kale

or Savoy cabbage, finely chopped
5ml milk

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Nutrition: per serving

kcal500
fat24g
saturates11g
carbs49g
sugars18g
fibre14g
protein16g
salt1.5g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2015

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A star rating of 4.9 out of 5.17 ratings

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