Sausage and Sweet Potato Colcannon
with gravy / broccoli
In honor of St. Patrick's day, we're highlighting this Irish pub-inspired meal. Colcannon is mashed potatoes (sweet potatoes for paleo) with green cabbage mixed in. Served with sausages and gravy over top, this meal is hearty and comforting.
Sweet Potato Colcannon:
- Sweet potatoes - 1 lb , peeled and cubed
- Cabbage, green - 8 oz , chopped
- Stock, any type - 1/4 cup
- Butter - 3 Tbsp
- Broccoli florets - 10 oz
- Lemon juice - 1 tsp
Irish Sausage and Gravy:
- Onions, medium and red - 1/2 , sliced
- Sausage - 4 links (use any type, pre-cooked or raw)
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Arrowroot powder - 2 tsp
- Stock, any type - 1 1/2 cups
- Onions / Sweet potatoes - Prepare as directed and store separately. (Can be done up to 5 days ahead)
- Cabbage - Prep as directed. (Can be done up to 3 days ahead)
- Boil sausage - Skip this step if using pre-cooked sausage. If using raw sausage, place sausage in a skillet and cover with water. Bring to a boil and boil until sausage is cooked through, 12 to 15 minutes. (Can be done up to 2 days ahead)
- Combine sweet potatoes and cabbage in a large saucepan. Cover with water and season water with some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- While potatoes and cabbage are cooking, heat a large skillet over medium-high heat. Add oil and the onions and sausage. Cook, stirring occasionally, until onions are very tender and sausages are starting to brown on the outside, ~8 minutes. Set sausage aside (leave onions in the pan).
- To onions, add butter (portion for sausage / gravy). When butter melts add arrowroot powder and stir for 1 minute. Add stock (portion for sausage / gravy) while whisking. Bring to a simmer. Lower heat and simmer until gravy thickens, 4 to 6 minutes.
- Add sausage back to pan with gravy and toss everything to combine. Taste and season with some salt. Cover to keep warm while you finish the rest of the meal.
- Return to potatoes and cabbage. Use a masher to mash steamed potatoes with stock and butter (portions for colcannon). Add some more stock if needed until mash is creamy and smooth. Season to taste with some salt and pepper.
- Place broccoli in a microwave safe bowl. Cover with a damp paper towel and steam until broccoli is tender, 4 to 5 minutes. Season with some salt and pepper and squeeze lemon juice over top.
- Serve sausage, onions, and gravy over colcannon. Enjoy broccoli on the side.