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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large skillet or dutch oven, brown the sausages in the butter. | 2. Remove sausages. | 3. Add potatoes and onions to drippings in pan and stir to coat. | 4. Add cabbage and parsley and mix well. | 5. Place sausages on top of mixture. | 6. Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft. | 7. Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!). | 8. As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes. | 9. Add salt and white pepper to taste. | 10. Replace the sausages and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	4 -6			0.0	0.0	0.0	0.0
butter	1/2	cup		684.0	31.428	21.372	57.6
yukon gold potato	4 -6		cubed	-	-	-	-
onion	1		chopped sweet	60.0	14.01	1.65	0.15
cabbage	1		shredded	22.25	5.162000000000001	1.1392	0.08900000000000001
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
ale	3 -8	ounces		0.0	0.0	0.0	0.0
heavy cream				-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.