Ingredients:

  • 2 lbs (900g) Maris Piper or Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (57g) unsalted butter, divided
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp (15ml) olive oil
  • 1 small onion, finely chopped
  • 1/2 head of green cabbage (about 1 lb/450g), thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup (60ml) vegetable broth
  • 1 cup (113g) grated sharp cheddar cheese
  • 1/4 tsp freshly grated nutmeg
  • 2 tbsp (30ml) olive oil
  • 1/4 cup fresh sage leaves
  • 8 high-quality pork sausages (bangers)

Instructions:

  1. Boil potatoes in salted water until tender.
  2. Drain potatoes and return to the pot. Mash with milk and 2 tbsp butter. Season with salt and pepper. Keep warm.
  3. Heat olive oil in a large skillet. Sauté onion until softened. Add cabbage and garlic, and cook until cabbage is tender. Deglaze pan with vegetable broth.
  4. Stir the sautéed cabbage, cheese and nutmeg into the mashed potatoes.
  5. Heat olive oil in a small skillet. Fry sage leaves until crisp. Drain on paper towels.
  6. Cook sausages according to package instructions (pan-fry, grill, or bake). Ensure they are cooked to an internal temperature of 165°F (74°C).
  7. Serve the creamy cabbage mash topped with crispy sage and alongside the cooked bangers.