Chipolatas in Apple Gravy with Parsnip Colcannon

On 30th January 2015, This was Dinner

My cousin Charlotte was coming to visit and I didn’t want to make a chilli again trying to find another way to serve it up. Luckily she was happy with this and so was Tilly* the lab who also came to visit!

I should have read the recipe correctly before starting it as I was busy nattering away to her whilst cooking. Instead I only browned the sausages thinking that they cooked for a long time in the gravy, they don’t so I had to adjust slightly at the end. If I make it again I will cook the sausages completely as these chipolatas from the market get a lovely caramelisation on them.

Preparing:

  • Peel & cut a couple of potatoes into small chunks
  • Peel & cut some parsnips into chunks
  • Core and cut some red apples into thin wedges
  • Slice some spring onions, separating the green from the white
  • Chop up some savoy cabbage
  • Get butter, stock, flour, milk, chipolatas & seasoning ready

Making:

Cook the parsnip and potatoes in boiling water until tender. When almost done add the cabbage to steam.

Cook the chipolatas until nicely browned and starting to caramelise. Remove from the pan.

Add some butter to the pan and cook the apple and white onion parts. Cook for a while until softened. Add flour and cook out. Add the stock and stir well, bring to the boil. Add the sausages back to the pan. Season well.

Drain the potatoes etc and leave to steam a little. Pop some butter in the pan and throw in the green parts of the onion to cook. Add to the potatoes and mash well. Seasoning and adding a little milk.

TWD_3001_Sausage_AppleThis can be found in January’s BBC Good Food magazine.

*Surprisingly, Mr S allowed Tilly to have the leftover sausages!

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