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. ---------------------------------------------------------------------------
Nutrition
Ingredients
