KETTYLE PORK & LEEK CUMBERLAND, COLCANNON MASH & ROAST ONION JUS

4 Kettyle Pork & Cumberland Sausages – Serves 4

Colcannon Mash
500g Comber Potatoes
200g Curly Kale – Shredded Finely
˝ Onion Finely Chopped
50ml Cream
50gm Butter

Boil / Steam Potatoes for Mash
Cook Curly Kale in Salted Water, until Soft
Fry onion until golden brown & add shredded kale, add to mashed potatoes with cream, salt & pepper

Fry Sausage in pan in a little butter & oil for 4 minutes on each side slowly cooked so that the skin does not burst.

Honey Roast Carrots
30gm Butter
30gm Marmalade
Rosemary & Thyme
4 tablespoons honey
2 Large Carrots

Cut carrots in half length ways, melt butter & honey, add sprig of Thyme & Rosemary, glaze carrots & roast in oven for 20 minutes

Onion Jus
1 Whole Onion
2 cloves chopped Garlic
1 teaspoon tomato paste
200ml beef stock
2 tablespoons redcurrant jelly
˝ glass of red wine
chopped chives

Sauté onion & garlic until soft & red wine & beef stock, add tomato paste & redcurrant jelly. Reduce until a “stick” consistency & add chopped chives.

Place Colcannon on plate, with sausage on top, place Honey Roast carrots on the side & finish with Jus.