A fun twist on the Irish classic, with buttery colcannon-style mash turned monster green, juicy sausages, and a rich, dark onion gravy that's full of depth and flavour. Perfect for Halloween or a cozy comfort dish!
Ingredients
For the Monster Mash (Colcannon)
- 15g butter
- 1 tbsp sunflower oil
- 1 medium leek, thinly sliced
- 200g savoy cabbage, finely shredded
- 400g ready-made mashed potatoes
- 3–4 tbsp milk
- Pinch of freshly grated nutmeg
- Sea salt and freshly ground black pepper
For the Onion Gravy
- 40g butter
- 1 white onion, thinly sliced
- 1 red onion, thinly sliced
- 1 carrot, chopped
- 2 celery sticks, chopped
- 2 tsp plain flour
- 4 bay leaves
- A few thyme sprigs
- 450ml beef stock
- A drop of red wine and port
- 1 tsp smoked paprika
- Sea salt and freshly ground black pepper
For the Bangers
- 8 pork sausages
To Serve
- Frozen peas, melted with butter and seasoning
Method
- Cook the sausages: Preheat the oven to 200°C (180°C fan). Heat a drizzle of oil in a large pan over medium heat and brown the sausages for 5–6 minutes until golden on all sides. Transfer to a baking tray and roast for 15–20 minutes, or until cooked through.
- Make the onion gravy: In the same pan, melt the butter and add both onions, the carrot, and celery. Cook slowly over low to medium heat for 15–20 minutes, stirring occasionally, until soft and caramelised.
- Stir in the smoked paprika and plain flour; cook for 1 minute.
- Add the bay leaves, thyme, and a splash of red wine and port. Let it bubble for 2–3 minutes.
- Pour in the beef stock and simmer gently for 10–15 minutes until thickened. Season to taste with salt and pepper.
- Make the monster mash (colcannon): Heat the butter and sunflower oil in a large pan over medium heat. Add the sliced leek and cook for 3–4 minutes until softened.
- Add the shredded cabbage and cook for another 5–6 minutes until wilted.
- Stir in the mashed potatoes, milk, and nutmeg. Season generously with salt and pepper, and mash until creamy and bright green from the cabbage.
- Prepare the peas: Heat the frozen peas in a small saucepan with a knob of butter and a pinch of salt and pepper until warmed through and glossy.
- Serve: Spoon the monster mash onto plates, top with the golden sausages, and ladle over the onion gravy. Serve with buttery peas on the side.
