Homemade Pork Sausages with Colcannon and Apple Sauce

Serves 4 (makes about 12)

For me there is nothing quite so comforting as bangers and mash, and these homemade sausages are ever so tasty and easy to make. They have no casing so are made in a flash, and are great for children and adults, alike. Colcannon, which is a traditional Halloween-time Irish mashed potato with cabbage, is perfect winter food. I also love to serve this colcannon with Pork Chops with Caramelised Apples.

  • For the sausages:
    • 450g (1lb) fatty minced pork
    • 50g (2oz) breadcrumbs
    • 1 egg, whisked
    • 1 garlic clove, peeled and crushed
    • 1 tbsp chopped fresh parsley
    • or marjoram
    • 3 tbsp olive or sunflower oil
    • Salt and freshly ground black pepper
  • For the colcannon:
    • 1.5kg (3lb) floury potatoes, scrubbed
    • 100g (4oz) butter
    • 500g (1lb 2oz) green cabbage, outer leaves removed
    • 250ml (8fl oz) hot milk
    • 2 tbsp chopped parsley
    • For the apple sauce:
    • 1 large cooking apple (350g (12oz)), peeled, cored and roughly chopped
    • 1 tbsp water
    • 25–50g (1–2oz) caster sugar


  1. For the sausages, mix together all the ingredients, except the olive oil, and season with salt and pepper. Fry a tiny bit of the mixture in a pan with a little olive or sunflower oil to see if the seasoning is good.
  2. Divide the mixture into 12 pieces and shape each one into a sausage. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.)
  3. To make the colcannon, cook the potatoes in boiling salted water until tender, draining three-quarters of the water after 5–10 minutes and continuing to cook over a low heat. Avoid stabbing the potatoes with a knife as this will make them break up. When cooked, drain all the remaining water, peel and mash with 50g  (2oz) of the butter while hot. I usually hold the potato on a fork and peel with a knife if they are hot.
  4. Meanwhile, cook the cabbage. Cut the cabbage into quarters, then cut out the core. Slice the cabbage finely across the grain. Heat a saucepan, add the remaining butter, 2 tbsp water and the sliced cabbage. Toss over a medium heat for 5–7 minutes, until just cooked. Add to the potatoes, and then add the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season to taste and beat until creamy and smooth, adding more milk if necessary. Serve piping hot with the remaining butter melting in the centre.
  5. To make the apple sauce, place the apple in a small saucepan with the water. Put the lid on and cook over a gentle heat (stir every now and then) until the apple has broken down to a mush. Add sugar to taste. Serve warm or at room temperature.
  6. To cook the sausages, heat a frying pan on a low to medium heat, add 2 tablespoons of olive or sunflower oil and gently fry the sausages for 12–15 minutes, until golden on all sides and cooked on the inside. Serve with the colcannon and apple sauce.

Rachel’s handy tip

  • To make breadcrumbs, just put a slice of slightly stale bread (with or without crusts) in a food processor or liquidiser and whiz.


  1. The sausage mixture is also delicious shaped into little balls and used instead of the minced beef for Meatballs with Fresh Tomato Sauce.
  2. Spicy Sausages with Coriander
  3. Replace the herbs with 2 tablespoons chopped coriander, and add half a deseeded, chopped red chilli or a pinch of dried chilli flakes and serve with sweet chilli sauce or Tomato, Ginger and Chilli Jam.