Colcannon sausages with champ, caramelised apple rings and an Irish cider gravy

Ingredients (serves 4)

Colcannon sausages with champ

  • 4 Colcannon sausages (Diots de Savoir Chou from Rungi’s) – request through telesales

Irish Champ

  • 1kg potatoes, peeled and cut into quarters
  • 1 bunch of spring onions, finely chopped
  • 200ml milk
  • 75g butter
  • salt and pepper to season

Caramelised apple rings

  • 2 red apples, cored and sliced into ½ inch slices
  • a light sprinkle of caster sugar
  • 10g butter

Irish cider gravy

  • 500g chicken wings, chopped into small pieces
  • 200ml of good quality Irish cider
  • 1 medium onion, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • a stick of celery, roughly chopped
  • ½ a leek, trimmed, washed and roughly chopped
  • 2-3 cloves of garlic, peeled and chopped
  • 10g tomato purée
  • 20g plain flour
  • 1ltr good chicken stock
  • 5 black peppercorns
  • A sprig of thyme
  • 1 bay leaf

Method

  1. Make the gravy in advance. Preheat the oven to 200°C/gas mark 6. Roast the bones and the vegetables for about 15-20 minutes until lightly golden brown. Add the tomato purée and then the flour and stir well with the bones and vegetables in the roasting pan. Return the pan to the oven for another 10 minutes or so. Remove the roasting tray from the oven and add the cider, a little of the stock and give it a good stir over a low flame. This will remove any residue from the tray and begin the thickening process.
  2. Transfer everything into a large saucepan, cover with the rest of the chicken stock (and some cold water if the stock doesn’t cover the bones) and add the peppercorns, thyme and bay leaf. Bring to the boil, skim off any scum that forms and simmer very gently for about 1 hour. The gravy may need topping up with water to keep the ingredients covered. Skim occasionally, as required. Strain the gravy through a fine-meshed sieve and remove any fat with a ladle. Check its strength and reduce it if necessary.
  3. For the champ. Place the potatoes into a large pan and cover with enough water and boil until potatoes are tender, drain well, return to pan and place back on heat and dry out the potatoes. Transfer the potatoes to a ricer and sieve into a clean pan, add the milk, butter, spring onions and seasoning and warm through until butter has melted into the mash.
  4. For the apple rings. Lightly sprinkle both sides of the apple rings with the caster sugar, place the butter in a non-stick pan over a high heat, add the rings and caramelise for 30 seconds on each side just before serving.
  5. Preheat oven to 180°. Pan fry the sausages on all sides over a medium heat until golden brown then transfer to the oven for 10 minutes.
  6. To build the Colcannon sausage and mash, place a generous spoonful of the champ on the plate with a knob of butter on top, lay a Colcannon sausage sliced in half on top of the caramelised apple rings next to the champ; serve with the Irish cider gravy.