Colcannon with Corned Sausage
3 pounds potatoes, mixture of gold and russets
½ - ¾ cup unsweetened vegan milk
7 scallions, minced
16 tablespoons (2 sticks) vegan butter, divided, as needed
4 links vegan kielbasa or apple sausage (Tofurkey or Field Roast), ½ -inch dice
½ cup water
1 tablespoon ketchup
1 tablespoon maple syrup
3 clove garlic, divided
2 teaspoons pickling spice
½ teaspoon smoked paprika
1 small cabbage, cored and diced
5 ounces baby kale
Steam the potatoes in their skin until tender, about 25-30 minutes. When they are tender, peel and mash (or rice them using a potato ricer) them. Stir in the scallions, ½ cup of the milk and 1 stick (1/2 cup) of the butter. Reserve.
In the meantime, heat 1 tablespoons of the butter on medium heat in a large skillet. Add the diced sausage and 2 cloves minced garlic and stir and cook until golden brown.
While the sausage is cooking, mix the water, ketchup, maple syrup, 1 clove crushed garlic, pickling spice and paprika in a small saucepan. Bring the sauce to a boil and reduce to a simmer. Simmer the sauce for 5 minutes. When the sausage is golden brown strain the sauce into the skillet. Stir and cook the sausage with the sauce until the sauce evaporates. Stir the corned sausage into the potatoes. Reserve.
In the meantime, heat 1 tablespoons of butter on medium heat in a large pot. Add the cabbage and kale. Stir and cook for a few minutes to wilt. Add ½ cup of water to the pot, cover and steam the vegetables until they are tender. Season with salt and pepper. Stir the tender vegetables into the potatoes.
If the potatoes need more milk, stir in the remaining ¼ cup of milk. Season the colcannon with salt and pepper to taste. If the potatoes have cooled, return the potatoes to the large pot and stir and cook until heated through. Serve the potatoes in bowls with a healthy pat of butter on each serving.
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