Pork and Leek Sausages with Colcannon

• 1 kg Yukon Gold potato
• 2 tsp Fine sea salt
• 200 ml Whole milk
• 80 g Butter
• 300 g Savoy cabbage
• 6 Spring onion
• 1 tbsp Olive oil
• 8 Pork sausage
• 1 large Leek
• 1 tsp Black pepper

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
2. Meanwhile, thinly slice the savoy cabbage and spring onions. Warm the whole milk in a small saucepan until steaming but not boiling, then take off the heat. Set both aside.
3. Heat the olive oil in a large frying pan over a medium heat. Add the pork sausages and cook, turning regularly, for 10 to 12 minutes until browned and cooked through. Transfer to a plate and keep warm.
4. Trim and thinly slice the leek, then add it to the same pan. Cook for 3 minutes, stirring, then add the cabbage and the remaining 1 tsp fine sea salt. Cook for 6 to 8 minutes until softened and lightly glossy, adding a splash of water if the pan looks dry.
5. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Add the butter and mash until smooth, then gradually mash in the warm milk until creamy. Fold through the spring onions and the sautéed cabbage and leek mixture.
6. Divide the colcannon between plates and top with the sausages. Finish with the black pepper, adding more to taste. Serve straight away.

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