Colcannon and Polish KielbasaMeris Resources2017-12-06T17:41:13-05:00

Colcannon and Polish Kielbasa

Presented by McCoole’s at the Red Lion Inn

INGREDIENTS

• 4-6 links Polish kielbasa
• 1/2 cup butter
• 4-6 Yukon gold potatoes, cubed
• 1 large sweet onion, chopped
• 1 whole medium cabbage, shredded
• 1 cup sliced carrots
• 1 T chopped fresh parsley
• 3-8 oz. of you favorite ale
• 2-4 T heavy cream
• Salt
• White pepper

DIRECTIONS

In a large skillet or Dutch oven, brown the sausages in the butter. Remove sausages, add potatoes and onion to drippings in pan and stir to coat. Stir cabbage, carrots, and parsley into pan and mix well. Place sausages on top of mixture, cover with a tight-fitting lid and reduce heat to a simmer. Stirring occasionally, cook until potatoes and cabbage are soft. Pour ale over top as needed to keep the colcannon moist. When potatoes and cabbage are soft, remove kielbasa from pan and reserve. Pour heavy cream into mixture and stir until it resembles mashed potatoes. Add salt and white pepper to taste, return kielbasa to pan and serve.

(Serves 4-6)