Sarah Butler: Wholesome is the way to go with these colcannon and sausage roll recipes

Pork and veggie sausage rolls was a recipe I was reluctant to try at first. Vegetables in a sausage roll? But it works, and really well. The kids loved them, and that says it all.

When it comes to family food, it’s best to keep it simple, wholesome and, most importantly, use ingredients that are easy to find.

Nobody wants to trawl the supermarket aisles for ingredients.

This week, I have recipes that will guarantee clean plates around the dinner table.

Bacon with parsley sauce and colcannon is a dinner you’ll always go back for seconds of, and any leftover ham, if there is any, is perfect for other dishes such as omelettes, quiches or vol-au-vents. 

Knowing how simple it is to make a homemade sauce is so rewarding as a home cook.

With just a few basic ingredients and good seasoning, you can easily adapt a basic sauce into a cheese sauce, a mushroom sauce or white sauce.

I often get messages saying, “I never knew how easy homemade sausage rolls were to make!”

Pork and veggie sausage rolls was a recipe I was reluctant to try at first. Vegetables in a sausage roll? But it works, and really well. The kids loved them, and that says it all.

If you’re struggling for dinner inspiration this coming week, these family favourites are sure to impress. 

Take a little time to batch-cook those tasty sausage rolls with the kids and get a piece of bacon in your slow cooker to enjoy on a chilly evening with colcannon and fresh parsley sauce. 

Have a great week with great food!

Colcannon with Bacon and Parsley Sauce

recipe by:Sarah Butler

The ultimate Irish dinner that never goes out of style. Slow-cooked ham packed with flavour, creamy colcannon and a delicious homemade parsley sauce. I like to get the ham on early, peel and soak the potatoes, and prep the cabbage so dinner comes together

Servings

6

Preparation Time

 30 mins

Cooking Time

 3 mins

Total Time

 33 mins

Course

 Main

Ingredients

• 1600g unsmoked ham fillet

• 2 onions halved

• 3 garlic cloves

• 1 bay leaf

• 3 tbsp brown sugar

• 4 whole cloves

• 4-6 whole peppercorns

• For the colcannon

• 8 large rooster potatoes

• 150ml warm milk

• Salt and pepper

• 1 head of cabbage, leaves cut finely

• 2 spring onions, diced

• 80g butter

• 150ml water

• For the parsley sauce

• 40g butter

• 2 tbsp flour

• 400ml full-fat milk

• 200ml cream

• 50g parsley, chopped

• 1 tsp nutmeg

• Salt and pepper

Method

1. Soak the ham in water for 2 hours, if possible, to remove excess salt.

2. Place the ham in a fresh pot of water and add the onions, garlic, sugar, bay leaf, cloves and peppercorns.

3. Bring to a simmer, then place in a low heat oven 150°C/130°C fan/gas 1 or place in a slow cooker on low with 1 pint of water and all the additional ingredients.

4. Cook for 3.5 hours, or until a knife can be inserted and easily removed.

5. Cut away excess fat and wrap in foil until ready to serve.

6. To make the parsley sauce, melt the butter in a saucepan, add the flour and cook on medium heat until it resembles sand to make a roux.

7. Combine the milk and cream and whisk into the roux gradually; it will thicken as it cooks. Keep it on medium-to-low heat until it reaches a sauce consistency; if it is too thick, add more milk.

8. Finish with the nutmeg and chopped parsley, and taste to season well; this is very important as it will need plenty of seasoning.

9. To make the colcannon, cook the potatoes – I like to steam them.

10. Melt 30g butter in a pan and add the cabbage, spring onion and water – simmer until the water has evaporated and the cabbage is slightly softened. Season well with salt and pepper.

11. Once the potatoes are cooked, mash them with the remaining butter and warm milk until smooth, add more if necessary.

12. Add the cooked cabbage and spring onion and combine; add more butter if you wish.

13. Season with salt and pepper.

14. To serve, make a bed of the colcannon, slice two thick slices of the ham and top with the creamy parsley sauce.

Sarah's secret: Buy a ham larger than you need. Use the leftovers in sandwiches or make a ham and cheese quiche.

Pork and Veggie Sausage Rolls

recipe by:Sarah Butler

Stop buying sausage rolls from the shops, make your own instead. Shop-bought versions often have lots of additives and not much pork. Homemade sausage rolls are incredibly easy with a sheet of puff pastry and a few simple ingredients. This recipe even sne

Servings

12

Preparation Time

 20 mins

Cooking Time

 20 mins

Total Time

 40 mins

Course

 Main

Ingredients

• 200g Irish pork sausages

• 20g leek, finely chopped

• 20g carrots finely grated

• 20g breadcrumbs

• 2 tbsp tomato purée

• 1 tbsp Worcestershire sauce

• 1 sheet ready-to-roll puff pastry

• 1 egg, beaten

• Salt and pepper, to taste

• 3 tbsp sesame seeds (optional)

Method

1. Preheat the oven to 220°C/200°C fan/gas 7.

2. Remove the sausage meat from the casings and place in a large bowl.

3. Add the leek, carrot, breadcrumbs, tomato purée, Worcestershire sauce and a pinch of salt and pepper.

4. Mix well using a fork or your hands until fully combined.

5. Lay out the puff pastry sheet and cut it into three long strips.

6. Place one-third of the sausage mixture along the centre of each strip.

7. Brush one edge of the pastry with beaten egg, then roll the pastry over the filling to seal.

8. Place seam-side down.

9. Brush the tops with more beaten egg and sprinkle generously with sesame seeds.

10. Slice each roll into approximately 1.5-inch pieces and place them on a baking tray.

11. Bake for 19–20 minutes, or until golden brown and cooked through

12. Allow to cool slightly before serving.

Sarah's secret: For a quick lunchbox filler, freeze some sausage rolls before baking and cook them straight from frozen.