Main Dish Colcannon (Cabbage, Potatoes and Sausages)

Ingredients

• 4-6 irish banger sausages
• 1/2 cup butter
• 4-6 yukon gold potatoes, cubed
• 1 large sweet onion, chopped
• 1 whole cabbage, shredded
• 1 tablespoon fresh parsley
• 3-8 ounces of your favorite ale
• heavy cream
• salt
• white pepper

Directions

1. 1

   In large skillet or dutch oven, brown the sausages in the butter.

2. 2

   Remove sausages.

3. 3

   Add potatoes and onions to drippings in pan and stir to coat.

4. 4

   Add cabbage and parsley and mix well.

5. 5

   Place sausages on top of mixture.

6. 6

   Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft.

7. 7

   Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!).

8. 8

   As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes.

9. 9

   Add salt and white pepper to taste.

10. 10

    Replace the sausages and serve.