Thursday, April 22, 2010

Colcannon and Bangers

A very traditional Irish meal, colcannon is a version of mashed potatoes with kale and bangers are pork sausage with wonderful aromatic spices. I have taken the potatoes out of the colcannon and replaced them with pureed turnips and lightened up the sausage by eliminating the bread crumbs and extra pork fat called for. This makes for a delicious meal and I believe it retains its integrity as being Irish even with the changes. I hope you enjoy.

Colcannon and Bangers


1 lb. kale, chopped
2 cups water
4 cups turnips, large dice
1 cup leeks, white part only, sliced
1 cup 2% milk
pinch mace
salt and pepper to taste

1 1/2 lb. ground pork
2 tsp. white pepper
1 tsp. ground ginger
1 tsp. ground sage
1 tsp. mace
2 Tbsp. cold water

To prepare the Colcannon, first pour the water in a large pot and add the kale. It will look like an enormous amount but will cook down quite a bit. Simmer for about 10 minutes until kale is tender. Drain well by squeezing the kale in a clean kitchen towel until all of the water has been removed. Chop fine and reserve in a large bowl.

Place the turnips into the same pot and add water to cover the top. Bring to boil and cook for about 10 minutes or until they are fork tender, drain. Place the turnips in the bowl of a food processor and pulse until pureed or use a potato masher to mash well. Add to bowl with kale.

Again, in the same pot add the leeks and milk. Bring to simmer and simmer gently until the leeks are tender or about 10 minutes, Remove leeks with a slotted spoon or spider and add to bowl with kale and turnip puree. The milk should have reduced to about 1/2 cup after simmering.

Stir kale, puree and leeks to combine. Add the milk a little at a time and the mace, salt and pepper and stir well to combine. The mixture may separate a little as it sits but just give it a final stir before serving and it will be creamy again.

Preheat oven to 400'

To prepare the Bangers, blend all ingredients in a large bowl but add the water one tablespoon at a time to see how much will be absorbed. Shape into 8 sausage shape logs. Place a cooling rack in a sheet pan and lightly coat with vegetable spray. Place the bangers on the rack and bake for 20 to 25 minutes or until the internal temperature has reached 160'.

Nutrition Facts
8 Servings (1/2 cup Colcannon and 1 Banger)
Amount Per Serving
Calories 307.7
Total Fat 16.8 g
Saturated Fat 6.2 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 7.1 g
Cholesterol 72.4 mg
Sodium 150.1 mg
Potassium 787.9 mg
Total Carbohydrate 16.5 g
Dietary Fiber 4.7 g
Sugars 6.5 g
Protein 24.0 g

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