Colcannon with Sausages, Maple Bacon and Mustard

A Stokes recipe by our Resident Chef

  • Serves 4
  • 40 Minutes
Food Made Better

What you'll need

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Jar 185g
Case 6x 185g
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  • 4 Large Maris Piper Potatoes
  • ½ Savoy Cabbage
  • 1 bunch of Spring Onions (chopped)
  • 6 Rashers Maple Cured Bacon
  • 4 Butchers Sausages
  • 100ml Double Cream
  • Butter for cooking
  • Salt & Pepper

This is our own unique spin on the classic Irish dish for a delicious treat to enjoy for breakfast/brunch. It’s equally as tasty with our Creamed Horseradish Sauce or Red Onion Marmalade!


  1. Peel and cut the potatoes into even medium sized chunks. Place in a deep saucepan and cover with cold water and add a good pinch of salt. Cook for 15-20 mins until soft.
  2. While the potatoes are cooking, thinly shred the savoy cabbage. Add to a frying pan with a cup full of water, salt and cook for 8-10 mins until the cabbage is tender.
  3. Cook the sausages and bacon in a hot oven (180 C) until golden and cooked through.
  4. Drain the potatoes through a colander and allow the steam to dry the potatoes for a few minutes – this will help to achieve a nice fluffy mash!
  5. Drain the cabbage and allow to cool slightly.
  6. Mash the potatoes with a knob of butter and double cream. A good tip here is to invest in a handheld potato ricer. They make perfect mash!
  7. Mix in the cabbage, spring onions and 2 tablespoons of our Cider and Horseradish Mustard. Chop the bacon and sausages into small pieces and mix well into the Colcannon. Season to taste.
  8. Heat a frying pan with a dash of oil and a knob of butter. Add the Colcannon mix and press down until it forms an even layer like a cake.
  9. Cook for 4-5 mins until the edges start to colour.
  10. The easiest way to turn it over is to cover the pan with a plate, holding the plate flip the pan over and then slide the Colcannon back into the pan and cook for 4-5 mins.
  11. Serve with an extra dollop of Stokes Cider & Horseradish Mustard!
  12. As always, enjoy!