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March 14: Have you started the celebration early? Chef Rachel Allen makes colcannon with sausage, a traditional Irish dish. So dig in and enjoy!
Looking to dine on something more authentically Irish than a bowl of Lucky Charms this St. Patrick’s Day? Dublin-raised Rachel Allen’s classic colcannon with cabbage, sausage and applesauce might just hit the spot.
This traditional Irish mashed potato and cabbage dish is delicious, perfect winter food. I love this with the homemade pork sausages and applesauce.
For the colcannon: Cook the potatoes in boiling salted water until tender. Drain 3/4 of the water after 5-10 minutes, and continue to cook on a low heat, avoiding stabbing the potatoes with a knife. (If they are floury potatoes they will break up if you do.) When they are cooked, drain all the water off, peel and mash with most of the butter while hot.
Meanwhile, cook the cabbage: Cut the cabbage into quarters, then cut out the core. Slice the cabbage finely across the grain. Heat a saucepan, add 25 grams of butter and 2 tablespoons water, add the sliced cabbage, and toss over a medium heat for 7-10  minutes, until just cooked.
Add to the potatoes, then add the milk and the parsley, keeping some of the milk back in case you do not need it all. Season to taste and beat until creamy and smooth, adding  more milk if necessary. Serve piping hot with the remaining butter melting in the center.

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