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Quick bangers in red wine with greens and pea colcannon

Name: Quick bangers in red wine with greens and pea colcannon
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 8 good quality free-range British pork sausages; 4 red onions, cut into thin wedges; 8 fresh thyme sprigs; 100ml red wine, plus a glug; 500ml fresh beef stock; 2 tbsp plain flour; 150g spring greens, sliced; 1.1kg floury potatoes such as maris piper, cut into chunks; 100g frozen peas

Published: 9 Jun 16
Updated: 18 Mar 24

This classic sausage and mash recipe celebrates the best of the British Isles and takes only 30 minutes.

Easy
May 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

This classic sausage and mash recipe celebrates the best of the British Isles and takes only 30 minutes.

Nutrition: per serving

Calories: 642kcals
Fat: 27.9g fat (10g saturated)
Protein: 25.8g
Carbohydrates: 62.4g (6.6g sugars)
Fibre: 9.8g
Salt: 2.1g

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Ingredients

1 tbsp olive oil
8 good quality free-range British pork sausages
4 red onions, cut into thin wedges
8 fresh thyme sprigs
100ml red wine, plus a glug
500ml fresh beef stock
2 tbsp plain flour
150g spring greens, sliced
1.1kg floury potatoes such as maris piper, cut into chunks
100g frozen peas

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Method

Put the oil in a flameproof casserole (about 30cm across) and set over a medium heat. Fry the sausages for 5-8 minutes or so, turning often, until golden all over. Remove and set aside on a plate. Add the red onions, fry for 1-2 minutes, then add the thyme and 100ml cold water. Cook until the onions are soft but still holding together.
Pour in the wine and beef stock, then whisk in the flour. Bring back to a simmer, then add the sausages and cook for around 15 minutes, stirring occasionally, until the sauce has thickened. Add the spring greens for the final 5 minutes. Just before you’re ready to serve, add a glug more red wine.
Meanwhile cook the potatoes in a large pan of boiling water for 15-20 minutes or until tender, adding the peas for the last 4 minutes. Drain and set aside to cool slightly. Mash the potatoes and peas, season with salt and pepper, then top with the casserole.

Recipe from May 2016 Issue

Nutrition

Nutrition: per serving

Calories: 642kcals
Fat: 27.9g fat (10g saturated)
Protein: 25.8g
Carbohydrates: 62.4g (6.6g sugars)
Fibre: 9.8g
Salt: 2.1g

delicious. tips

Bake the casserole (step 2) with the mash on top, then scatter over grated cheddar and grill until golden. Add a little milk or butter for a creamier mash.