If it still hasn't browned, put it under a hot broiler for 5 minutes. When your sausages and onions are done, your bubble and squeak should be ready too. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Season, add the remaining butter and stir. Drizzle in some olive oil and add the onions. Take the preheated roasting pan from the oven. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Drizzle with olive oil and massage this into your 2 long sausages. Do the same to your venison or beef sausages. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Preheat the oven and a roasting pan to 425 degrees F. Pat it out flat again and continue cooking until really crisp all over. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. When they start to sizzle, add the potatoes and vegetables. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they're cooked right through, drain and put aside.
(The traditional Irish "Colcannon", using cooked sprouts, would also use Spring Onions instead of the ordinary onions and would also include Irish Butter and a little Milk or Cream.Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes.
(or you can mix in a raw egg to help it all stick together, and stir-fry.) Mix well.Īdd this to the frying pan and stir-fry on a hot flame,Ĭook or stir-fry until brown crispy bits appear. (Cut sprouts in half.)Īdd all the seasonings to taste. Meanwhile, mix the cooked potatoes and runner beans in a bowlĪnd chop them with a sharp knife. Experiment!!!įry in the butter, in a shallow pan, or a wok. The amounts needed will vary according to tasteĪnd how many you are cooking for. (I also add a pinch of dried chillis and a half a teaspoon of English Mustard.) Some cooked runner beans, cabbage or sprouts.
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