Traditional Irish Colcannon with Dee’s leek and onion sausages

14 Mar

This traditional Irish mash potato dish is simple and so tasty it’s a great way to start off St. Patrick’s day – Eoin
dees vegan blog

You will need
1-2 packs of Dee’s vegan sausages
1kg of potatoes
1 SweetHeart cabbage
2 teaspoon of garlic power(optional)
Salt /pepper
50g vegan butter
50ml of dairy free milk
200ml vegetable stock

Cook the sausages according to instruction on packet. I cooked mine in the Oven.

Wash and cut you potatoes in even sizes . (I left skins on) steam or cook in boiling water 10-15 mins until soft in the middle

While the potatoes are cooking cut cabbage in 4 and remove the middle stem (hard part) and slice in thin strips.
Heat a pan with some oil/ vegan butter add about half the chopped cabbage add salt and pepper, when the cabbage is almost soft add half the stock and cook until the liquid has evaporated. Repeat this process till all the cabbage is used.

When the potatoes are cooked drain and add vegan butter and some of the soya milk, mash the potatoes so that there is no lumps

When the mash is ready add the cabbage to the mash and mix well. If the mash it a bit dry add some more soya milk or vegan butter. Add garlic powder at this stage and add salt and pepper if needed.

Put some mash in the plate and rest a few sausage on the mash and enjoy. Make some gravy if you want an extra special treat


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