Quorn Sausages with Colcannon Mash

Name: Quorn Sausages with Colcannon Mash
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1x 250g pack of Quorn Sausages - choose your favourite flavour; 350g potatoes, peeled and cut into chunks; 3 tbsp skimmed milk; pinch of ground nutmeg; 1 tbsp vegetable oil; 125g firm green cabbage, finely shredded; 1 leek, trimmed and finely sliced including green part; salt and freshly milled black pepper; 1 tbsp vegetable oil; 1 small onion, chopped; 1 tbsp soft brown dark sugar; 3 tbsp red wine; 290ml vegetable stock; 2 tsp cornflour; salt and freshly ground black pepper

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Three Quorn Sausages on top of mashed potatoes with gravy poured over them and broccoli on the side.

Enjoy a taste of Ireland with Quorn Sausages and lovely, fluffy colcannon mash with cabbage. Topped with delicious rich onion gravy, this recipe is perfect for a cold winters evening.

Vegan And Vegetarian Traditional British Food Meat Free Sausage Recipes Vegan & Vegetarian Main Course Meals St. Patrick's Day Recipes

Serves 3

40 mins

A Little Effort

400 cals
(Per serving)

16g of fat
(Per serving)

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

1x 250g pack of Quorn Sausages - choose your favourite flavour
350g potatoes, peeled and cut into chunks
3 tbsp skimmed milk
pinch of ground nutmeg
1 tbsp vegetable oil
125g firm green cabbage, finely shredded
1 leek, trimmed and finely sliced including green part
salt and freshly milled black pepper
1 tbsp vegetable oil
1 small onion, chopped
1 tbsp soft brown dark sugar
3 tbsp red wine
290ml vegetable stock
2 tsp cornflour
salt and freshly ground black pepper

Method

Cook potatoes in large pan of boiling salted water until tender, this should take approximately 20-25 minutes
Meanwhile, to make the gravy, heat the vegetable oil in a small saucepan, soften the onion for 4-5 minutes. Stir in the sugar and leave to caramelise for 1-2 minutes. Pour in the wine and cook for 1 minute. Stir in most of the stock, reserving two tablespoons to mix with the cornflour. Add to the sauce and bring back to a gentle simmer, stirring until thickened
Heat a tablespoon of vegetable oil in a small frying pan and gently cook the shredded cabbage and leek cook for about 3 minutes until tender, turning regularly
Mash the potato with the milk and nutmeg until smooth and creamy. Stir in the cabbage and leek and season to taste
Cook the Quorn Sausages following back of pack cooking instructions
Serve the sausages, and colcannon on a plate and pour over the rich onion gravy