Homemade pork sausages with colcannon and apple sauce


Rachel Allen's take on sausage and mash requires a bit more effort than usual, but it's very much worth it.


For the sausages

For the colcannon

  • 1.5kg/3lb 5oz floury potatoes, scrubbed
  • 100g/3½oz butter
  • 500g/1lb 2oz green cabbage, outer leaves removed and discarded, inner leaves sliced
  • 250ml/9fl oz hot milk
  • 2 tbsp chopped fresh parsley

For the apple sauce

  • 1 large cooking apple, peeled, cored and roughly chopped
  • 1 tbsp water
  • 25-50g/1-2oz caster sugar