Sausages, colcannon and gravy

Sausages, colcannon and gravy


  1. Grill the sausages, until cooked through, turning now and then to ensure even browning.
  2. Meanwhile, cook the potatoes in boiling, lightly salted water until tender.
  3. While the potatoes are boiling, cook the shredded cabbage in the Flora Cuisine, stirring often, until softened.
  4. To make the colcannon, drain the potatoes, mash with the hot milk and season with salt and freshly ground pepper. Mix in the cooked, shredded cabbage.
  5. Heat the oil in a frying pan, add in the onion and fry, stirring now and then, until lightly browned.
  6. Serve the grilled sausages with the colcannon and the onion gravy made with a Knorr Onion Gravy Pot.

Recipe from

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This warming meal is comfort food at its best!


8 sausages
1 medium onion, sliced
1tbsp vegetable oil
1tsp Flora Cuisine
½ Savoy or spring cabbage, finely shredded
675g potatoes, peeled and chopped
100ml hot milk
Salt and freshly ground pepper
1 Knorr Onion Gravy Pot


Time: 20
Serves: 4
Nutrition: n/a