The Tuck Of The Irish!

 

Feck Sausages with Colcannon and Guinness Gravy on Bariatric Portion Plate

 

St Patrick’s Day is looming and whether you have even the most tenuous link to the Emerald Isle or not it’s a great excuse for a bit of Irish indulgence. In years gone by we’ve made a shamrock kind of smoothie; served  corned beef with potato cakes; and indulged in a wee bit of stout in a stew or two (see below). This year we’re celebrating with some sausages to swear by with ‘FECK’-ing good sausages from the Heck sausage company. In honour of the Emerald Isle, they created a new FECK sausage which includes a slurp of Irish stout to properly toast the popular Irish holiday. We were lucky

to get our hands on a pack but you can use any number of their other variations (or a favourite of your own) to make this tasty plateful. All are lean, meaty and great value.

 

We have paired them with another Irish favourite Colcannon. This dish, made with mashed potatoes, onions and cabbage has lots of variations. The mash is undeniably the mainstay but you can add to that onion, spring onions/scallions or leeks; and cabbage, kale or Chinese leaf. We love to add a bit of chopped cooked bacon or ham too for a breakfast type recipe that just begs to be topped with a fried or poached egg. Ours in our main pic has been made with leek and kale and then served with a Guinness gravy.

 

 

 

COLCANNON 

Ingredients

METRIC/US

450 g/1lb potatoes, peeled and diced

1 tbsp butter

1 leek, thinly sliced

1/4 small head cabbage, thinly sliced or about 225 g/8 oz shredded kale

1/2 tsp chopped fresh thyme (optional)

salt and pepper

 

Method

1.  Cook the potatoes in boiling salted water until tender, about 20-25 minutes until fork tender. Drain and mash. Keep warm.
2.  Meanwhile, melt the butter in a pan, add the leek and cook until softened. Add the cabbage or kale and thyme if used, stirring well. Cover and cook over a low heat until tender, about 5-8 minutes.
3.  Mix cabbage and leek mixture with the mash and salt and pepper to taste.
4.  Serve with cooked sausages and a gravy flavoured with Guinness or other stout if liked.

SERVES 4

WLS PORTION: 1/2

V suitable for Vegetarians (Colcannon only)

CALORIES PER PORTION: 142

PROTEIN: 4.6g

CARBOYDRATE: 22.1g

FAT: 4.1g

Colcannon with added bacon and topped with a fried egg

 

What the Feck shall we have tonight? Sausages from Heck http://www.heckfood.co.uk